Pancakes & Waffles, Sauces

Lemon Poppyseed Waffles with Blueberry Sauce

lemon-poppyseed-waffles-with-blueberry-sauce

Cook Time: 8 Min

Yield: 4 Servings

lemon-poppyseed-waffles-with-blueberry-sauce

Ingredients

 

  • WAFFLES
  • 1 C. all-purpose flour
  • 1/4 C. sugar
  • 1 Tbsp. Spice Islands® Poppy Seeds
  • 2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 3 large eggs
  • 1 C. buttermilk
  • 2 tsp. Spice Islands® Pure Vanilla Extract or Spice Islands® Pure Almond Extract
  • 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 Tbsp. grated lemon peel
  • BLUEBERRY SAUCE
  • 1 (16 oz.) pkg. frozen blueberries
  • 1/2 C. water
  • 1/2 C. sugar
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 2 Tbsp. water
  • 1 Tbsp. fresh lemon juice

Directions

  1. SPRAY waffle maker with no-stick cooking spray like Baker’s Joy®.
  2. WHISK flour, sugar, poppy seeds, baking powder, baking soda and salt in large bowl. Whisk together eggs, buttermilk, almond extract, shortening and lemon peel in small bowl. Add buttermilk mixture to flour mixture; whisk just until blended. Do not over mix. Let batter rest 15 minutes before baking.
  3. HEAT waffle maker according to manufacturer’s directions. Ladle batter into waffle maker. Cook until golden. Repeat with remaining batter. Serve with Blueberry Sauce.
  4. COMBINE blueberries, water and sugar in medium saucepan; bring to a boil. Reduce heat to low; simmer 15 minutes. Combine cornstarch with 2 Tbsp. water in small bowl; stir into blueberry mixture. Add lemon juice. Bring to a boil; cook and stir 1 minute or until mixture is thickened. Cool slightly. Serve with waffles.

Lemon Poppyseed Waffles with Blueberry Sauce

lemon-poppyseed-waffles-with-blueberry-sauce

Cook Time: 8 Min

Yield: 4 Servings

Ingredients

 

  • WAFFLES
  • 1 C. all-purpose flour
  • 1/4 C. sugar
  • 1 Tbsp. Spice Islands® Poppy Seeds
  • 2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 3 large eggs
  • 1 C. buttermilk
  • 2 tsp. Spice Islands® Pure Vanilla Extract or Spice Islands® Pure Almond Extract
  • 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 Tbsp. grated lemon peel
  • BLUEBERRY SAUCE
  • 1 (16 oz.) pkg. frozen blueberries
  • 1/2 C. water
  • 1/2 C. sugar
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 2 Tbsp. water
  • 1 Tbsp. fresh lemon juice

Directions

  1. SPRAY waffle maker with no-stick cooking spray like Baker’s Joy®.
  2. WHISK flour, sugar, poppy seeds, baking powder, baking soda and salt in large bowl. Whisk together eggs, buttermilk, almond extract, shortening and lemon peel in small bowl. Add buttermilk mixture to flour mixture; whisk just until blended. Do not over mix. Let batter rest 15 minutes before baking.
  3. HEAT waffle maker according to manufacturer’s directions. Ladle batter into waffle maker. Cook until golden. Repeat with remaining batter. Serve with Blueberry Sauce.
  4. COMBINE blueberries, water and sugar in medium saucepan; bring to a boil. Reduce heat to low; simmer 15 minutes. Combine cornstarch with 2 Tbsp. water in small bowl; stir into blueberry mixture. Add lemon juice. Bring to a boil; cook and stir 1 minute or until mixture is thickened. Cool slightly. Serve with waffles.

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