Ree Drummond’s Lemon Poppy Seed Waffles
Just a few extra ingredients make these waffles the tastiest.
you're making mealtime meaningful.
When it comes to tasty recipes it’s no surprise to read one from Ree Drummond and immediately want to run into the kitchen and make that same dish. She has a way of combining flavors into irresistible combinations and her lemon poppy seed waffles are no exception.
In cake format this flavor combo is quite well known, but in waffle format it takes on new flavors and textures. It’s a must-try recipe for all the breakfast people out there (you know who you are).
I have very vivid memories of my mom taking me to a former Shaker village, at the time used as a living museum, to see how they made all the those old chairs and things. I couldn’t tell you anything about that because what’s seared into my memory were the little squares of lemon poppy seed cake that a nice lady in a long dress and an apron was handing out to people.
I feel confident that I asked for a second square, though I’m not sure if it was given or not. But, this was my first lemon poppy seed cake and boy did it leave an impression on me! From then on I requested my mom make lemon poppy seed cakes. To say I’m a connoisseur of lemon poppy seed dishes would be an understatement so trust me when I say these waffles have the perfect lemon poppy seed flavor.
Now for making the waffles. The batter is much like a standard waffle batter with 2 major changes. The first is that this batter uses beaten egg whites to keep the batter light, as is standard for Belgian waffles. Sometimes adding a lot of little bits to a batter can weigh it down. But, when you fold the egg whites in you help to avoid that.
Then there’s the lemon zest, lemon juice, and poppy seed additions that turn these waffles into something really special. The flavors are perfect together with the crisp texture of the waffles.
These are great with maple syrup but I made an accidental discovery one time when I was all out of syrup. I slathered the hot waffles with butter like usual then added some apple jelly on top. It got all melt-y and added a subtle flavor to the lemon that made it out of this world. You could also add some lemon curd on top for extra lemon flavor.
However you decide to top these waffles they are unmatched in the flavor department!
Lemon Poppy Seed Waffles
Yield(s): Serves 4
20m prep time
30m cook time
518 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons poppy seeds
- 3 lemons
- 1 1/2 cups milk
- 2 eggs, yolks separated
- 1 tablespoon vanilla extract
- 1/2 teaspoon lemon extract
- 4 tablespoons butter, melted
- cooking spray or oil for iron
- syrup or powder sugar for serving
- whipped cream for serving
Preparation
- Preheat waffle iron. Sift together flour, sugar, baking powder, and salt in large bowl. Fold in poppy seeds and zest of 3 lemons.
- In another bowl beat together egg yolks together with milk, flavor, extracts, and 1 tablespoon lemon juice. Add wet ingredients to dry 1/3 at a time. Mix in melted butter.
- In separate bowl beat egg whites on medium until stiff peaks form, about 2-3 minutes. Fold into batter gently to retain air. Batter should be uniform in color except for the poppy seeds. Set oven to lowest setting or warm function.
- Grease iron with oil or cooking spray and cook to machine directions for doneness. Place done waffles on oven-safe tray or pan to keep warm while you finish cooking all the waffles.
- Serve with some powdered sugar and whipped cream on top or some maple syrup.
Recipe adapted from The Pioneer Woman.