Lemon and poppy seeds are… best friends. Like soup and sandwich. Summer and ice cream. Bert and Ernie. For me.. it’s a perfect blend of tastes, one from my fave adopted country and one from the country of my ancestors. How awesome, how serendipitous, IS that!!
Sure, you’re probably thinking I’ve finally lost it. Perhaps… but, I can assure you, when it comes to any and all things food related – I take it seriously. Very seriously.
Golden. Cake like. Crunch from the poppy seeds. What’s not to love!!
If you happen to know me, you know this. That’s why you can always ask me about food. Cooking. Baking. Ingredients. Without wanting to sound like a know it all, I often do have the answer. On a recent grocery shop for a client cook date, I was in the baking aisle and noticed someone that appeared hesitant. Indecisive. I forgot my opener, but I jumped in and then thought… oh boy. Perhaps this woman will just tell me off. Tell me to mind my own business. What happened was so far opposite that… we had a lively & lovely discussion on baking – cheesecakes in particular. When I turned to leave, I handed her my card and said “let me know how it goes!” Figured that was the end of it. She was not only kind enough to email and tell me how her desserts turned out – she also sent pictures!!
So, here’s the thing about waffles. When they’re homemade, they rock. They’ve quickly become my go to for not only breakfast, but for snacks and dessert. It’s seemingly endless, the variety of flavours they can be made in. Gingerbread…? Perfect for Xmas holidays. Pumpkin…? Can’t wait for fall. See what I mean… Make them cake like, make them crispy…. do what I always tell you to do. Get your hands on a decent recipe and make it once. Then make it your own. Trust me when I tell you that this kind of ‘home work’ is THE best kind!!
recipe adapted from: The Little Rooster Cafe, Manchester Center, VT
Lemon Poppy Seed Waffles
This particular recipe is very cake like, with the use of three eggs. Like all waffles, they freeze really well, perfect to have at a moment’s notice – even for breakfast on the go! Be sure to sub in other flours like oat or whole wheat, if you wish to. Recipe makes 4 lovely Belgian waffles.
Whisk first 6 ingredients in large bowl to blend.
Whisk eggs, buttermilk, olive oil (or melted butter) and lemon zest 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 5 minutes (cooking time will vary, depending on waffle iron) – repeat with remaining batter.
Let cool on wire racks, with any remaining to be packaged and stashed in your freezer.
Whisk the dry ingredients together…
Whisk the wet ingredients…
Combine the two together.
Don’t worry if they’re not perfectly round – that’s the beauty of homemade!!
Leftovers headed to the freezer for future noshing!!
Top as you like: fruit compote, fresh fruit, yogurt, honey, maple syrup…