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Lemon Waffles

Lemon Waffles
Yields
6 servings

Waffles are definitely a weekend treat. Adding the softly whipped egg whites to the batter will make the waffles nice and fluffy. Lemon and blueberries are a great pairing of flavours in this recipe. Try adding purple basil to the blueberry sauce…one word…wicked!

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ingredients

Lemon Waffles

1 ¾
cup all-purpose flour, sifted (425 ml)
2
tsp baking powder (10 ml)
½
tsp baking soda (2 ml)
¼
tsp salt (1 ml)
grated zest of 1 lemon
1 ¾
cup 2 % milk, at room temperature (425 ml)
¼
cup melted butter (60 ml)
3
eggs, separated, at room temperature
2
Tbsp icing sugar (30 ml)

Blueberry Sauce

2
cup wild blueberries (fresh or frozen) (500 ml)
cup maple syrup (75 ml)
1
Tbsp lemon juice (15 ml)
1
Tbsp chopped fresh purple basil, optional (15 ml)
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directions

Step 1

Sift together the flour, baking powder, baking soda and salt into a bowl. Stir in the lemon zest. In another bowl, whisk together the milk, melted butter and the egg yolks until smooth. Make a well in the dry ingredients and gradually stir in the wet until just combined. Do not continue to stir. Cover with plastic wrap. Let stand covered, about 30 minutes.

Step 2

Preheat waffle iron according to manufacturer’s instructions.

Step 3

In a clean, dry bowl whisk the egg whites until fluffy. Gradually add the icing sugar while continuing to beat until whites hold soft peaks. Fold gently into batter.

Step 4

Ladle batter into prepared waffle iron and cook according to manufacturer’s instructions.

Step 5

Combine blueberries, maple syrup and lemon juice in a medium saucepan and cook gently over low heat, mashing blueberries slightly, until reduced and slightly thickened, about 5 minutes. Remove from heat and let cool slightly. Stir in basil. Serve warm over waffles.

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