Lemon Poppy Seed Belgian Waffles Food

LEMON-POPPY SEED BELGIAN WAFFLES

Steps:

• In medium bowl, stir Bisquick mix, poppy seed and 1 tablespoon lemon peel. In small bowl, mix club soda, egg and butter with whisk; gently stir into Bisquick mixture with fork or whisk (mixture will be lumpy). Let stand 3 minutes.
• Heat Belgian waffle maker; brush with vegetable oil. For each waffle, pour 3/4 to 1 cup batter onto center of hot waffle maker. Close lid; bake about 5 minutes or until steaming stops and waffles are golden brown.
• Meanwhile, in medium bowl, mix syrup, blueberries, 1 teaspoon lemon peel and the lemon juice. Serve waffles with blueberry-maple syrup and crème fraîche.

LEMON-POPPY CHIA BELGIAN WAFFLES

Steps:

• Preheat a Belgian waffle iron to the medium-high setting.
• For the waffles: In a large bowl, whisk together the Gluten-Free Flour Blend, quinoa flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the milk, oil, eggs, lemon zest, lemon juice, chia seeds, poppy seeds and vanilla. Add the wet ingredients to the flour mixture and whisk to combine.
• Grease the waffle iron and pour about 1/3 cup of batter into each waffle iron square; close and cook until crisp, about 5 minutes. Serve immediately with warm maple syrup.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

LEMON POPPY SEED WAFFLES

Steps:

• Heat waffle maker. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix, sugar, poppy seed, water, lemon peel and lemon juice with fork or wire whisk until smooth.
• Pour batter onto center of waffle maker. Bake about 5 minutes or until steaming stops.
• Serve waffles topped with yogurt and fruit.

LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE

Steps:

• For blueberry sauce:
• Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes. Dissolve 1 tablespoon cornstarch in remaining 2 tablespoons apple juice and add to blueberry mixture. Add lemon juice. Bring to boil, stirring constantly; simmer until thick, about 1 minute. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
• For lemon-poppy seed waffles:
• Whisk first 6 ingredients in large bowl to blend. Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk until just blended. Let mixture stand 15 minutes.
• Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through, about 7 minutes (cooking time will vary, depending on waffle iron). Repeat with remaining batter. Serve immediately with warm blueberry sauce.

LEMON-POPPY SEED WAFFLES

Steps:

• Heat waffle maker. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix, sugar, poppy seed, water, lemon peel and lemon juice with fork or wire whisk until smooth.
• Pour batter onto center of waffle maker. Bake about 5 minutes or until steaming stops.
• Serve waffles topped with yogurt and fruit.