Posted in /Cooking/Breakfast on Friday, March 01, 2019
These are the fluffiest yet crisp waffles I've ever had. They have a wonderful flavour that has a hint of sweet but is incredibly fresh all at the same time.
Yield: 7 waffles
2 cups flour
2 Tablespoons cornmeal
2 Tablespoons sugar
1 Tablespoon poppy seeds
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt
2 1/2 cups milk
1 Tablespoon lemon juice
2 large eggs
1 Tablespoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon vanilla
2/3 cup vegetable oil
1. Combine all dry ingredients in a stand mixer bowl; blend well.
2. In a large measuring cup or separate bowl combine the remaining ingredients and whisk to combine. Then add the liquid ingredients to the dry and whisk until smooth.
3. Preheat the waffle maker to desired setting (a tone will sound when pre-heated).
4. Pour 3/4 cup of batter through the top of the spout (my machine came with a measuring cup but it was way to much batter and didn't pour well). My waffle maker has a tone that indicates that it is done, but you can look for the absence of steam to tell you that the waffle is ready. Carefully remove baked waffle; I like to use a silicon spatula for this task, as it does not damage the waffle iron or the waffle.
* If you're using the vertical waffle maker it will have a little nub of slightly under-cooked waffle from the pour spout...you can rip this off and offer it up to those who are being impatient as they wait for the finished waffles.
5. Close waffle maker and repeat with remaining batter.
6. Serve with fresh whipped cream, berries and real maple syrup!
Inspired by: Cuisinart