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Lemon Waffles with Fresh Blueberries

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Lemon Waffles with Blueberries

Lemon Waffles with Blueberries

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These homemade waffles have plenty of lemon flavor and taste wonderful topped with fresh berries Serve them with additional lemon yogurt as a topping.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Makes 10 to 12 waffles

Ingredients:

  • 1 cup lemon-flavored low-fat yogurt
  • 3/4 cup milk
  • 2 large eggs, separated
  • 2 teaspoons grated lemon zest
  • 2 cups unbleached all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups fresh blueberries or blackberries

Preparation:

1. In a small bowl, whisk together the yogurt, milk, egg yolks, and zest.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the milk mixture, and whisk the batter until it is just combined.

3. Meanwhile, in a small bowl, beat the egg whites with an electric mixer until soft peaks form when the beaters are lifted. With a rubber spatula, gently fold the egg whites into the batter just until combined.

4. Heat a waffle iron. Lightly grease or spray the grids of the iron. Pour 1/2 to 2/3 cup of the batter (or the amount recommended by the manufacturer) into the center of the grids, spreading the batter almost to the corners. Close the lid and bake according to the manufacturer's instructions or until the iron opens easily.

5. Transfer the waffles to the oven, placing them directly on the oven rack so they will remain crisp. Repeat with the remaining batter.

6. Place the waffles on warm serving plates and top with fresh blueberries, butter and maple syrup. Serve right away.

Recipe Notes

• You can make the batter for these waffles the night before, but beat the egg whites and fold them into the batter just before baking. Cover the batter with plastic wrap and refrigerate, then stir before using.
• The cooking waffles can frozen for up to one month.Individually wrap them in plastic wrap, and place in a resealable plastic freezer bag. To reheat, unwrap the waffles and place them directly on the rack in a preheated 350°F oven. Bake for 5 to 10 minutes, or until they are heated and crisp.
• If the batter is too thick, you'll have trouble spreading it over the waffle iron. If you need to thin it, add a small amount of milk, then add more if necessary, until the batter is the right consistency.
• It the batter is too thin, it will spread too much on the waffle iron and drip out of the sides. To thicken the batter, fold a small amount of flour into the batter, then add more if necessary,until the batter is the right consistency.
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