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The Weekly Waffle: Lemon Poppyseed

The opportunity arose to use my new zester that was a birthday gift from a thoughtful friend--fits on your hand and you caress the skin off the lemon with gentle strokes.  Definitely safer than the box grater of death, and it doesn't seem to grate into the bitter pithy part of the lemon as easily.  Plus the zest in contained in the little box beneath the grater.  It was my turn to pick the waffle this week, and we decided on lemon poppyseed.  Sophie found the recipe on-line at epicurious.com.  We modified because we didn't have buttermilk (again).

Sophie: "It seems like we use a lot of buttermilk but we never have any."

Me: "Hmm.  You are right."

But everytime I buy buttermilk for a recipe it winds up in my fridge until I am afraid to use it.

    Another excellent recipe that doesn't require separation of egg whites/yolks!

Lemon-poppy seed waffles
  • 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 or plain yogurt mixed with 2 TBS lemon juice to thin it out
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 tablespoon grated lemon peel (I added some orange zest as well)

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.

Sophie really did a lot of the work for this batch of waffles.  I am excited that her love of cooking seems to be blossoming.  Before I get all smug about my 3rd week of waffles from scratch....
Aggggh, rookie mistake! 

@#$% Heat!

Tea Time