Breakfast foods have been high on my list lately. And that is a big deal for me. I’ve never been one who enjoys eating in the morning and usually wait to have a light snack at around 10 or so. I am anything but hungry in the early hours of the day and the most I usually go for is a warm cup of tea. That is not to say that I don’t love the food in and of itself though – just at a much later time. I’ve been dreaming up all sorts of breakfast concoctions and couldn’t wait to make these bright and cheery waffles.
I sort of love the rustic look of these. I used a regular waffle iron to make these, but instead of filling each square with enough batter to make a perfectly symmetrical waffle, I used less batter and was left with the cutest little things. Not only do they look adorable, but since they are smaller than your regular waffles, you get to enjoy a high stack of waffles paired with luscious butter and syrup. So good!
I recently discovered that a store in our town carries Meyer Lemons all year round. I can’t even tell you how thrilled I was. I believe that you can create something delicious out of ordinary and readily available things, and so it is with these waffles. Feel free to use whatever you have on hand and make substitutions, but if you’re able to get your hands on a couple of Meyer Lemons, please do so. The intense flavor and color are simply extraordinary. I wish I had a small lemon tree of these in my kitchen. Looking at them, especially in this cold and dreary weather, brings a big smile to my face. Already one of my favorite things of 2014.
These waffles might actually change the way I approach the most important meal of the day. I can’t help but feel hungry at the sight of these. The earlier I get my hands on these, the better my day will probably turn out. I mean it has to. Look at that deliciousness.
I’m in a very happy place.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon zest
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice
- 1 1/4 cup milk
- 2 teaspoons poppy seeds
- 1. In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
- 2. In a small bowl combine sugar and lemon zest. Rub together until the lemon zest releases its flavor and is thoroughly combined with the sugar. Add to the dry ingredients.
- 3. Last but not least, combine butter, eggs, vanilla, lemon juice, and milk in a separate bowl. Slowly whisk wet mixture into the dry mixture and gently mix to combine. Avoid stirring too much - it's okay if a couple of lumps remain. Stir in poppy seeds and let rest while the waffle iron is preheating.
- 4. Once the waffle iron is heated, spray the iron with nonstick cooking spray. Pour a little less than a 1/4 cup (3 tablespoons) of batter per waffle into the waffle iron and cook until golden brown, about 3 minutes or according to your manufacturers' instructions. Serve with butter and syrup.
- Waffles can be kept in the freezer in an airtight container for up to 4 weeks.