Lemon Poppy Seed Waffles With Blueberry Sauce Food

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 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 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 POPPYSEED WAFFLES WITH VANILLA BLUEBERRY SAUCE

Steps:

• Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
• In a large bowl, mix the oat flour, gluten free flour, baking soda, baking powder, sea salt and poppy seeds together. Set aside.
• In a smaller bowl, mix all the vegan buttermilk, the melted vegan butter, the maple syrup and the pure vanilla extract and pure lemon extract.
• Pour the wet ingredients into the dry and mix until combined.
• Preheat your waffle iron in the meantime and grease according to manufacturer's settings. Using a ½ cup/125ml measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don't need to push it to the edges. Close and let cook until the steam has FINISHED rising from the waffle maker. Otherwise, the waffle will fall apart. Don't open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
• While the waffles are being made, you can prepare your vanilla blueberry sauce.
• Add all the ingredients to a pot over high heat. Bring the ingredients to a boil until blueberries begin to pop, and then reduce to a lower heat for 10 minutes, until the sauce begins to thicken. Feel free to add more cornstarch slurry if you want your sauce much thicker.
• Serve the waffles with the vanilla blueberry sauce and enjoy!

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 POPPY SEED WAFFLES WITH BLUEBERRY SAUCE

Steps:

• 1. For Blueberry Sauce: Bring blueberries, 1/2 cup apple juice, and sugar to boil in a heavy medium saucepan.
• 2. Simmer over medium heat until reduced to 2 cups, about 15 minutes.
• 3. Dissolve 1 tbsp cornstarch in remaining 2 tbsp apple juice.
• 4. Add to blueberry mixture.
• 5. Add lemon juice.
• 6. 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.)
• 7. For Lemon Poppy Seed Waffles: Whisk first 6 ingredients in large bowl to blend.
• 8. Whisk eggs, buttermilk, melted butter, and lemon peel in small bowl to blend.
• 9. Add buttermilk all at once to flour mixture.
• 10. Whisk until just blended. Let mixture stand 15 minutes.
• 11. Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron.
• 12. Cover and cook until golden and cooked through about 7 minutes (cooking time may vary, depending on waffle iron). Repeat with remaining batter.
• 13. Serve immediately with warm blueberry sauce.

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 POPPYSEED WAFFLES WITH VANILLA BLUEBERRY SAUCE

Steps:

• Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
• In a large bowl, mix the oat flour, gluten-free flour, baking soda, baking powder, sea salt and poppy seeds together. Set aside.
• In a smaller bowl, mix all the vegan buttermilk, the melted vegan butter, the maple syrup and the Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and Nielsen-Massey Pure Lemon Extract.
• Pour the wet ingredients into the dry and mix until combined.
• Preheat your waffle iron and grease according to manufacturer's settings.
• Using a ½ cup measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don't need to push it to the edges. Close and let cook until the steam has completely finished rising from the waffle maker. Otherwise, the waffle will fall apart. Don't open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toaster oven on 'warm' or 200 degrees F to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
• While the waffles are being made, you can prepare your Vanilla Blueberry Sauce.
• Add all the ingredients to a pot over high heat. Bring the ingredients to a boil until blueberries begin to pop, and then reduce to a lower heat for 10 minutes until the sauce begins to thicken. Feel free to add more cornstarch slurry if you want your sauce much thicker.
• Serve the waffles with the vanilla blueberry sauce and enjoy!

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.