Lately, I’ve been enjoying lemons. Lemons with my water, strawberry-lemon cheesecake squares, one of my favorite fall meals, the lemon pasta with zucchini and feta - and now, these waffles. I guess something about them just says refreshing to me, and that’s exactly what I need to beat the heat right now. I made these waffles in my Belgian waffle maker, although I think they’d turn out great in a regular waffle maker, too. Make them for breakfast this week, or even dinner (or as we call it in our house, brinner).
4 eggs
1 cup buttermilk
1 stick unsalted butter
1 cup nonfat Greek yogurt
2 Tbsp poppy seeds
1 Tbsp lemon juice
1 Tbsp lemon zest
2 cups flour
2 1/4 tsp baking powder
3/4 tsp baking soda
2 Tbsp sugar
Preheat the waffle maker to medium-high heat. Preheat the oven to 200 degrees (for keeping the cooked waffles warm). In a large bowl, whisk together the eggs. Whisk in the buttermilk, butter, yogurt, poppy seeds, and lemon juice and zest.
In a small bowl, whisk together the flour, baking powder, baking soda, and sugar.
Mix the dry wet ingredients and whisk until smooth.
Pour 1/3 cup batter into each well of the waffle maker and cook until golden brown and crisp. Makes 12 4″ waffles. Keep the cooked waffles warm in the oven until ready to serve.
