Lemon Belgian Waffles With Blueberry Syrup Recipes

LEMON BELGIAN WAFFLES WITH BLUEBERRY SYRUP RECIPE

Steps:

• Preheat Belgian waffle iron and butter if necessary. In a mixing bowl, whisk together flour, baking soda, and salt.
• In a separate large mixing bowl, whisk together buttermilk, milk vegetable oil, applesauce, egg yolks, sugar, lemon zest, and lemon juice.
• In a small mixing bowl, using an electric hand mixer, beat 2 egg whites until soft peaks form.
• While whisking, slowly add flour mixture to buttermilk mixture and whisk just until combined. Using a rubber spatula, gently fold egg whites into batter just until combine.
• Cook batter on waffle iron according to manufactures directions, until golden. Slowly lift the lid when removing the waffle from the iron so the waffle doesn't split.
• Serve warm with Blueberry Syrup, Vanilla Cream Syrup, Maple Syrup or butter, and powdered sugar.
• Blueberry Syrup:
• Whisk together sugar and cornstarch in a medium saucepan. Stir in water, add blueberries and lemon juice. Cook mixture over medium-high heat, stirring frequently until mixture reaches a boil.
• Once the mixture reaches a boil, reduce heat to medium-low and allow to gently boil for 1 minute, stirring constantly. Pour syrup into a blender, cover, and blend on low speed about 1 minute until well pureed.
• Store in refrigerator up to one week.

CINNAMON-SUGAR WAFFLES WITH BLUEBERRY SYRUP

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 teaspoon salt.
• In another bowl, whisk together the milk, eggs, and butter. Add the wet mixture to the dry and whisk to combine, being careful not to over mix. Some lumps are good.
• Depending on the size of your waffle maker, add 1/4 to 1/2 cup of batter into the center of the waffle iron. Close the lid and cook until golden and crisp, 3 to 5 minutes.
• Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. Use a wooden spoon to break up some of the berries. Simmer for 5 minutes.

LEMON-POPPY SEED BELGIAN WAFFLES

Steps:

• In medium bowl, stir Bisquick mix, poppy seed and 1 tablespoon lemon peel. In small bowl, mix club soda, egg and butter with whisk; gently stir into Bisquick mixture with fork or whisk (mixture will be lumpy). Let stand 3 minutes.
• Heat Belgian waffle maker; brush with vegetable oil. For each waffle, pour 3/4 to 1 cup batter onto center of hot waffle maker. Close lid; bake about 5 minutes or until steaming stops and waffles are golden brown.
• Meanwhile, in medium bowl, mix syrup, blueberries, 1 teaspoon lemon peel and the lemon juice. Serve waffles with blueberry-maple syrup and crème fraîche.

LEMON BELGIAN WAFFLES WITH BERRY SYRUP

Steps:

• Combine flour, salt, baking powder, and nutmeg in a bowl; make well in center; set aside.
• In another bowl, combine buttermilk, lemon zest and juice, blend well.
• Add egg yolks to buttermilk mixture and mix until well incorporated.
• In a clean bowl (free of any grease) beat egg whites at low speed until they begin to froth.
• Add cream of tartar and beat at high speed until glossy, stiff peaks form; set aside.
• Add buttermilk mixture to well in flour mixture and whisk until no large lumps remain.
• Gently fold 1/2 of egg whites into batter, then fold in remaining egg whites (batter will be streaked with egg whites).
• Bake waffles on preheated waffles iron to a rich golden brown.
• Serve immediately topped with warm berry syrup.
• Berry Syrup:.
• Bring water and corn syrup to a boil in a saucepan over medium heat.
• Add sugar and stir to dissolve.
• Add berries.
• Lower heat to low and cook gently for about 30 minutes.
• Serve warm.

LEMON WAFFLES

Steps:

• Sift together the flour, baking powder, baking soda and salt into a bowl.
• Stir in the lemon zest.
• In another bowl, whisk together the milk, melted butter and the egg yolks until smooth.
• Make a well in the dry ingredients and gradually stir in the wet until just combined.
• Do not continue to stir.
• Cover with plastic wrap.
• Let stand covered, about 30 minutes.
• Preheat waffle iron according to manufacturer's instructions.
• In a clean, dry bowl whisk the egg whites until fluffy.
• Gradually add the icing sugar while continuing to beat until whites hold soft peaks.
• Fold gently into batter.
• Ladle batter into prepared waffle iron and cook according to manufacturer's instructions.

LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE

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.