Post by Loupy on Feb 23, 2019 1:20:11 GMT -7
Lemon Poppy Seed Waffles with Lemon Butter Cream Syrup
From: Jamie @ jamiecooksitup.net/2015/03/lemon-poppy-seed-waffles-with-lemon-butter-cream-syrup/
I brought along a recipe to share with you for Lemon Poppy Seed Waffles with Lemon Butter Cream Syrup. Just in case a few of you enjoy lemon, lemon and more lemon. I know I do. These waffles are light and airy on the inside, and slightly crisp on the outside. Add fresh blueberries, whipped cream and Lemon Butter Cream Syrup and this is an over the top, crazy delicious way to enjoy breakfast. They would be great for Easter or Mothers Day brunch.
Time: 30 min
Makes: 12-14 large Waffles
Ingredients:
WAFFLES:
3 Cups flour
2 Tb baking powder
1/2 tsp baking soda
1 tsp salt
1/3 Cup sugar
1 Tb poppy seeds
3 eggs, beaten
2 1/2 Cups milk
1/2 Cup canola or vegetable oil
1 Tb fresh lemon juice
3 Tb butter, melted
Directions:
Into a large mixing bowl place 3 Cups flour, 2 Tb baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/3 Cup sugar and 1 Tb poppy seeds.
Toss the ingredients together with a fork to combine.
In a separate mixing bowl whisk 3 eggs together until frothy.
Add 2 1/2 Cups milk and 1/2 Cup oil.
Add about 1 Tb fresh lemon juice and pour the wet ingredients into the dry.
Whisk it all together with a fork.
When almost all of the batter is well incorporated add 3 Tb melted butter.
Whisk it in.
The batter should be slightly lumpy still.
Spray a hot waffle iron with cooking spray and carefully scoop or pour the batter into it.
You’ll want to be careful not to get too much batter into the iron.
I like to leave the edges of the griddle bare, so the batter has a little space to spread out once you close the lid.
Less mess to clean up later, yes?
Serve with fresh blueberries, whipped cream and warm Lemon Butter Cream Syrup.
Lemon Butter Cream Syrup
Time: 10 minutes
Yield: 1 1/2 Cups syrup
Ingredients:
1/2 Cup butter
1/2 (12 ounce) can evaporated milk
1 Cup sugar
3 Tb fresh lemon juice
1-2 Tsp lemon zest
3 drops yellow food coloring (optional)
dash salt
Directions:
Into a medium-sized sauce pan, place 1/2 Cup butter.
Allow it to melt over medium high heat.
Add 1 Cup sugar and 1/2 of a can of evaporated milk, which turns out to be about 3/4 cup.
Give everything a nice stir and bring it to a boil, while you stir.
Let it cook for 4-5 minutes, keep stirring.
Remove the pan from the heat and add 1-2 tsp lemon zest.
Start with 1 tsp at first, you can always add a little bit more if you want more lemon kick.
Add 3 Tb lemon juice and 3 drops yellow food coloring. (If using)
Give the syrup a taste, and add more lemon zest or juice according to your liking.
Allow to pan to sit for a few minute on your counter.
It will thicken up just a bit for you as it cools.
Pour it over the top of waffles, french toast or pancakes.
***NOTE: This recipe will keep for 2-3 days in the fridge.
From: Jamie @ jamiecooksitup.net/2015/03/lemon-poppy-seed-waffles-with-lemon-butter-cream-syrup/
I brought along a recipe to share with you for Lemon Poppy Seed Waffles with Lemon Butter Cream Syrup. Just in case a few of you enjoy lemon, lemon and more lemon. I know I do. These waffles are light and airy on the inside, and slightly crisp on the outside. Add fresh blueberries, whipped cream and Lemon Butter Cream Syrup and this is an over the top, crazy delicious way to enjoy breakfast. They would be great for Easter or Mothers Day brunch.
Time: 30 min
Makes: 12-14 large Waffles
Ingredients:
WAFFLES:
3 Cups flour
2 Tb baking powder
1/2 tsp baking soda
1 tsp salt
1/3 Cup sugar
1 Tb poppy seeds
3 eggs, beaten
2 1/2 Cups milk
1/2 Cup canola or vegetable oil
1 Tb fresh lemon juice
3 Tb butter, melted
Directions:
Into a large mixing bowl place 3 Cups flour, 2 Tb baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/3 Cup sugar and 1 Tb poppy seeds.
Toss the ingredients together with a fork to combine.
In a separate mixing bowl whisk 3 eggs together until frothy.
Add 2 1/2 Cups milk and 1/2 Cup oil.
Add about 1 Tb fresh lemon juice and pour the wet ingredients into the dry.
Whisk it all together with a fork.
When almost all of the batter is well incorporated add 3 Tb melted butter.
Whisk it in.
The batter should be slightly lumpy still.
Spray a hot waffle iron with cooking spray and carefully scoop or pour the batter into it.
You’ll want to be careful not to get too much batter into the iron.
I like to leave the edges of the griddle bare, so the batter has a little space to spread out once you close the lid.
Less mess to clean up later, yes?
Serve with fresh blueberries, whipped cream and warm Lemon Butter Cream Syrup.
Lemon Butter Cream Syrup
Time: 10 minutes
Yield: 1 1/2 Cups syrup
Ingredients:
1/2 Cup butter
1/2 (12 ounce) can evaporated milk
1 Cup sugar
3 Tb fresh lemon juice
1-2 Tsp lemon zest
3 drops yellow food coloring (optional)
dash salt
Directions:
Into a medium-sized sauce pan, place 1/2 Cup butter.
Allow it to melt over medium high heat.
Add 1 Cup sugar and 1/2 of a can of evaporated milk, which turns out to be about 3/4 cup.
Give everything a nice stir and bring it to a boil, while you stir.
Let it cook for 4-5 minutes, keep stirring.
Remove the pan from the heat and add 1-2 tsp lemon zest.
Start with 1 tsp at first, you can always add a little bit more if you want more lemon kick.
Add 3 Tb lemon juice and 3 drops yellow food coloring. (If using)
Give the syrup a taste, and add more lemon zest or juice according to your liking.
Allow to pan to sit for a few minute on your counter.
It will thicken up just a bit for you as it cools.
Pour it over the top of waffles, french toast or pancakes.
***NOTE: This recipe will keep for 2-3 days in the fridge.
