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Lemon and poppy seeds waffles

Lemon and poppy seeds work really well together in cakes so I tried out this combo out in my waffle batter. These lemon and poppy seeds waffles are truly sensational - fresh, zingy, crispy, yet soft.  I didn’t add any sugar to the batter, so they could be served with savory toppings such as Parma ham, paté, egg/vegetable spread or goat's cheese. For breakfast and dessert serve it with honey or maple syrup.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 3 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 1 cup milk or almond milk
  • zest and juice of 1 lemon
  • 2 Tbsp poppy seeds
  • 1 tsp sunflower oil
  • 1 tsp vanilla essence

Method
 

  1. Put the flour, eggs, baking powder, vanilla essence and the milk in a blender. Pulse for a few seconds, then add the oil and lemon juice.
  2. Pulse again. Add more milk, if needed, to have a thick, but pourable batter. Fold in the poppy seeds and lemon zest.
  3. Heat the waffle maker. Once it’s hot, spoon in the batter and seal. Following the machine instructions, cook the waffles for about 3-5 minutes - they should be golden brown and crispy on the outside, soft inside.
  4. You should be able to get 3 or 4 waffles from the mixture (depending on the size of your machine).
  5. Serve with lemon juice and honey or maple syrup.