Lemon Blueberry Waffles Food

BLUEBERRY-LEMON CHEESECAKE WAFFLES

Steps:

• Bring 3/4 cup blueberries, water, and 1 Tbsp. each sugar and lemon juice to boil in saucepan on medium-high heat; simmer on low heat 12 to 15 min. or until slightly thickened, mashing blueberries lightly after about 10 min. Remove from heat.
• Spray 8-inch square electric waffle iron with cooking spray. Heat iron to medium-high heat.
• Mix Neufchatel, lemon zest, remaining sugar and lemon juice until blended. Unroll crescent dough onto lightly floured cutting board; roll or pat into 16x8-inch rectangle. Cut into 2 (8-inch) squares.
• Place 1 dough square on bottom grid of waffle iron. (Dough will not completely cover grid.) Top with half the Neufchatel mixture; spread carefully to within 1 inch of edges. Top with remaining blueberries; cover with remaining dough. Close lid.
• Cook 4 to 5 min. or until golden brown. Use fork to transfer waffle from grid to work surface. Cool slightly. Cut waffle into 4 squares, then cut each square diagonally into quarters. Serve warm with blueberry sauce and remaining Neufchatel mixture.

BLUEBERRY WAFFLES

Steps:

• Preheat the waffle iron.
• Beat egg whites til stiff and set aside.
• Sift together dry ingredients.
• Slowly stir in milk, beaten egg yolks and melted butter.
• Fold in blueberries.
• Fold in egg whites which were stiffly beaten.
• Bake in hot waffle iron.

LEMON WAFFLES

Steps:

• 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.
• Preheat waffle iron according to manufacturer's instructions.
• 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.
• Ladle batter into prepared waffle iron and cook according to manufacturer's instructions.

LEMON BLUEBERRY WAFFLES(VEGAN AND GLUTEN FREE)

Steps:

• Preheat waffle iron to desired level of heat - I prefer mine crispy.
• Combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. Set aside.
• Add dry ingredients to a large mixing bowl and whisk until well combined.
• Add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
• Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ? cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack - keep them in a single layer to keep crispy.
• Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they're best when eaten within the first couple weeks.
• Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.

LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE

Steps:

• For Blueberry Sauce:Bring blueberries, 1/2 cup apple juice and sugar to boil in a heavy medium saucepan.
• Simmer over medium heat until reduced to 2 cups, about 15 minutes.
• Dissolve 1 tablespoon cornstarch into remaining 2 tablespoons apple juice and add to blueberry mixture.
• Add lemon juice.
• Bring to a boil, stirring constantly; simmer until thick, about 1 minute.
• Cool slightly.
• For Waffles: Whisk first 6 ingredients in large bowl to blend.
• Whisk eggs, buttermik, melted butter and lemon peel in small bowl to blend.
• Add buttermilk mixture to flour mixture all at once and whisk until just blended.
• Let stand for about 15 minutes.
• Preheat waffle iron according to manufacture's instructions.
• Spoon batter onto waffle iron.
• Cover and cook until golden and cooked through, about 7 minutes.
• (Time will vary depending on waffle iron.) Repeat with remaining batter.
• Serve immediately with warm blueberry sauce.

LEMON WAFFLES

Steps:

• Preheat waffle iron.
• Place flour, sugar, baking soda, and salt in mixing bowl and stir to combine.
• In a second bowl, whisk eggs, buttermilk, and vanilla until blended. Stir wet mixture into dry ingredients. Stir in lemon juice and zest. Fold in melted butter and then vanilla yogurt with a rubber spatula or wooden spoon. Let batter rest a few minutes before using.
• Pour batter onto the center of the lower grid. Allow batter to spread toward edges for 5 seconds. Close lid of waffle iron and cook according the waffler instructions. Repeat with remaining batter.
• For best results, serve immediately.
• Variations:
• For lemon ginger waffles, add 1 tablespoon of grated fresh ginger to the batter with the juice and zest. For lemon blueberry waffles add 1 cup of blueberries to the batter as the last ingredient.