LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE
This recipe comes from "The Little RoosterCafe" in Manchester Center, Vermont. The flavors of lemon and blueberry seem to go hand in hand, and that's definately the case in this breakfast treat. Top with maple syrup, if you prefer.
Provided by yooper
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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 POPPY SEED WAFFLES
Provided by Food Network
Time 25m
Yield 8 servings
Number Of Ingredients 8
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
Calories: 531 Fat: 17 grams Carbohydrates: 90 grams Fiber: 9 grams Protein: 10 grams Allergens: Tree nuts
Time 30m
Yield 4 Servings
Number Of Ingredients 17
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!
Nutrition Facts : Serving Size 1/4 of Recipe
LEMON POPPYSEED WAFFLES WITH VANILLA BLUEBERRY SAUCE
These vegan and gluten-free Lemon Poppyseed Waffles with Vanilla Blueberry Sauce are bursting with flavor. With a drizzle of vanilla blueberry sauce on top, made with Madagascar Bourbon Pure Vanilla Extract and Pure Lemon Extract, these waffles are perfect for brunch.
Provided by Jessica in the Kitchen
Time 30m
Yield 4
Number Of Ingredients 17
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!
Nutrition Facts :
LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE
Categories Berry Dairy Fruit Breakfast Brunch Kid-Friendly Mother's Day New Year's Day Blueberry Lemon Fall Anniversary Seed Poppy Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 17
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 WITH BLUEBERRY SAUCE
Homemade waffles are an easy breakfast. These lemon poppy seed ones with a simple blueberry sauce on top are amazing. The waffles themselves are slightly lemony. Just enough to give them a fresh flavor. They're perfectly crisp on the outside, light and airy on the inside. The blueberry sauce is thick, sweet and full of berries....
Provided by Jamallah Bergman
Categories Waffles
Number Of Ingredients 17
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
Love the combo of lemon and poppy seed? Try it in yummy waffles.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290, Carbohydrate 52 g, Cholesterol 25 mg, Fat 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 1/2 g, ServingSize 1 Serving (2 Waffles), Sodium 490 mg, Sugar 18 g, TransFat 0 g
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- Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- 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.
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