Lemon Buttermilk Waffles with Blueberry Sauce
Prep Time: 30 minutes
Cook Time: 7 minutes per batch
If there is one thing that will bring a family together for breakfast, it’s the smell of waffles baking. A really delicious waffle is easy to make if you follow a few simple steps.
Start by getting to know your waffle maker. In addition to reading the instruction, make sure you know how much batter to takes to fill the iron – without causing it to overflow. I use a ½ cup measure to fill mine.
I like to separate the eggs for the waffles, beating the whites until they’re fluffy and peaks form, and then gently fold them into the batter. Gentle is the key here. While you want to create a thick, pourable batter, you don’t want to overmix it or you’ll end up with a chewy waffle. Crisp on the outside and fluffy on the inside is what we’re after. I love to add blueberries, nuts and chocolate chips to waffles. The best way to do that is to sprinkle them over the batter in the waffle iron. Use a small spoon to cover your add-ins with a little batter.
It’s really important to pre-heat the waffle maker . Most have some kind of an indicator for readiness, and some irons will let you know when the waffle is done, too. I like to rely on the best indicator of all, and that’s steam. Waffles let off lots of steam as they bake. When the steam stops, that means the waffle is done.
For most people, the hardest part of the waffle process is making enough so everyone can sit down together to eat them. Here’s the way around that. Set your oven to 225 degrees. Place a cooling rack on a baking sheet in the oven. As each waffle is done, place it on the cooling rack. Keeping it warm on the rack keeps it crisp.
If you find you’ve made too many waffles, cool them completely and then freeze them, well-wrapped.Voila! You have homemade toaster waffles. If they don’t fit in your toaster, you can re-heat them in a 325 degree oven for 5 or 6 minutes.
This is a great base recipe for waffles. It’s from Amy’s Table: Food for Family and Friends. I love to change it up depending on my mood- and what’s in the house. For Gingerbread Waffles with Peach Sauce replace the poppy seeds and lemon peel in the waffle batter with 1 teaspoon each cinnamon and ground ginger and ¼ teaspoon ground cloves. For the sauce, replace the blueberries with drained canned peaches and the lemon juice with ½ teaspoon each cinnamon and ground ginger.
Both the Blueberry Sauce and the waffle batter can be made the night before; refrigerate until ready to use. Bake the waffles as directed and re-heat sauce over low heat.
Preheat waffle iron according to manufacturer’s directions. In a large bowl whisk together the flour, sugar, poppy seeds, baking powder, baking soda and salt. In another bowl whisk together the egg yolks, buttermilk, almond extract, melted butter and lemon zest. In the bowl of an electric mixer beat the egg whites until stiff but not dry.
Add buttermilk mixture to flour mixture; whisk just until blended. Gently fold in egg whites; mix just until combined. Let batter rest 15 minutes before baking. Ladle batter into heated waffle iron. Cook until golden brown, about 7 minutes. Repeat with remaining batter.
In a medium saucepan combine the blueberries, water and sugar; bring to a boil. Simmer 15 minutes. In a small bowl combine cornstarch and water; stir into blueberry mixture. Add lemon juice. Bring to a boil; cook and stir 1 minute or until thickened. Cool slightly. Serve with waffles.
|Yield:||8 4-inch waffles|
1 cup flour
¼ cup sugar
1 tablespoon poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs, separated
1 cup buttermilk
2 teaspoons almond extract
1/4 cup butter, melted
2 tablespoons lemon zest
1 16-ounce package frozen blueberries, thawed, undrained
1/2 cup water
1/2 cup sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons lemon juice
to you by Amy Tobin
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