Lemon-Poppy Seed Waffles with Blueberry Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
1 lb frozen blueberries, thawed and undrained |
6 tablespoons apple juice |
1/2 cup sugar |
1 tablespoon cornstarch |
1 tablespoon fresh lemon juice |
1 1/2 cups all-purpose flour |
6 tablespoons sugar |
2 tablespoons poppy seeds |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
3 large eggs |
1 1/4 cups buttermilk |
1/4 cup unsalted butter, melted |
1 tablespoon grated lemon, rind of |
Directions:
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 tablespoon cornstarch into remaining 2 tablespoons apple juice and add to blueberry mixture.
4. Add lemon juice.
5. Bring to a boil, stirring constantly; simmer until thick, about 1 minute.
6. Cool slightly.
7. For Waffles: Whisk first 6 ingredients in large bowl to blend.
8. Whisk eggs, buttermik, melted butter and lemon peel in small bowl to blend.
9. Add buttermilk mixture to flour mixture all at once and whisk until just blended.
10. Let stand for about 15 minutes.
11. Preheat waffle iron according to manufacture's instructions.
12. Spoon batter onto waffle iron.
13. Cover and cook until golden and cooked through, about 7 minutes.
14. (Time will vary depending on waffle iron.) Repeat with remaining batter.
15. Serve immediately with warm blueberry sauce.
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