Waffles:
3/4 stick (6 tablespoons) unsalted butter
3 large eggs
1 cup all purpose flour
1 cup whole wheat flour
2 1/2 tablespoons poppy seeds
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 lemons
vegetable oil cooking spray
3/4 cup water

Accompaniment:
3 cups assorted fresh berries (optional)
confectioners' sugar for sprinkling (optional)
fresh mint sprigs (optional)

Directions:
Melt butter and separate eggs. In a bowl, stir together dry ingredients until combined well. With a zester, remove enough zest from lemons to measure 1/4 cup. In a small saucepan, blanch zest in boiling water 10 seconds and drain in a fine sieve. Pat zest dry and finely chop. Squeeze enough juice from lemons to measure 1/3 cup.

Preheat oven to 250°F.

Spray a well seasoned or non stick Belgian waffle iron with cooking spray and preheat iron. Whisk lemon juice, butter, and yolks into dry ingredients until combined. Whisk water into batter until combined.

In a large bowl, with an electric mixer, beat whites until they just hold soft peaks. Using a large rubber spatula, fold whites and zest into batter.

Spoon batter into waffle iron, using 1 cup batter for two 4 inch square Belgian waffles and spread evenly. Cook according to manufacturers' instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in the same manner.

Serve waffles topped with berries, sprinkled with confectioners' sugar and garnished with mint, if desired.

Serves 4 (makes 8).

home      main index      category      recipe list