Lemon Buttermilk Waffles with Blueberry Sauce

Makes 8 4-inch waffles

Prep time: 30 minutes

Cook time: about 7 minutes per batch

Make ahead: 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.

Tip: 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 1⁄4 teaspoon ground cloves.

For the sauce, replace the blueberries with drained canned peaches and the lemon juice with 1⁄2 teaspoon each cinnamon and ground ginger.

Waffles:

1 cup flour

1⁄4 cup sugar

1 tablespoon poppy seeds

2 teaspoons baking powder

1 teaspoon baking soda

1⁄2 teaspoon salt

2 eggs, separated

1 cup buttermilk

2 teaspoons almond extract

1/4 cup butter, melted

2 tablespoons lemon zest

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.

Blueberry Sauce:

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

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.