Lemon Poppy Waffles with Blackberry Syrup
Lemon Poppy Waffles with Blackberry Syrup are my new favorite waffles. First, I begin these waffles by mixing up a rich lemon poppy seed batter. Next, I make an easy blackberry syrup. Finally, I make the most delicious lemon whipped cream. I had a really busy morning, because I had to drop my car off for a check-up and then pick it up again. But, I still managed to make these waffles in the middle of all that. Since the waffles only take about thirty minutes from start to finish, I was able to fit them in to my busy day. And, I have leftover batter, syrup, and cream, so we can have it all for breakfast tomorrow.
The Equipment I Used
- A Waffle Iron- I just have an inexpensive waffle iron, and it works great.
- A Food Scale- For perfect waffles every time, please weigh your flour and sugar.
- A Sifter- Be sure to sift together all your dry ingredients.
The Ingredients Needed for Lemon Poppy Waffles with Blackberry Syrup
- Lemons- I used three waffles to get all the juice and zest I needed for this recipe.
- Poppy Seeds- You can find these with the spices at your market.
- Sour Cream- Please use full fat sour cream.
- Milk- Be sure and use whole milk.
- Cream- Use heavy cream.
- Blackberries- I used frozen blackberries, since blackberries are not in season right now.
How I Made my Waffles
- First, I made the Blackberry Syrup. I made sure to simmer my syrup until it was nice and thick.
- Next, I made the waffles. I was careful to not overmix the batter.
- Then, I made the Lemon Whipped Cream.
- Finally, I served my appreciative family this yummy breakfast.
These Lemon Poppy Waffles with Blackberry Syrup really brightened up our morning. It was only eighteen degrees here today, so we all loved this hearty breakfast to start our day off in the most tasty way possible.
Orange Waffles with Cranberry-Maple Syrup
Equipment
- waffle iron
Ingredients
For the Orange Waffles:
- 2 cups all purpose flour (240g)
- 4 tsp. baking powder
- 2 tbsp. brown sugar
- ¼ tsp. salt
- 2 large eggs
- ½ cup sour cream (120g)
- 1 cup whole milk
- ¼ cup orange juice
- 1 tbsp. orange zest
- 2 tsp. orange extract
- ½ cup melted butter
For The Maple-Cranberry Syrup:
- 3 cups cranberries
- ½ cup sugar (100g)
- 1 cup maple syrup
- ½ cup water
For the Orange Whipped Cream:
- ¾ cup heavy cream
- 2 tbsp. powdered sugar
- 1 tsp. orange extract
Instructions
For the Orange Waffles:
- Sift the flour, baking powder, sugar and salt together and set aside.
- In a large mixing bowl, beat the eggs, and then mix in the sour cream, milk, orange juice, orange zest, and orange extract. Add the flour mixture, stirring just until no streaks of flour remain. Try not to overmix. Stir in the butter.
- Cook the batter in your waffle iron, according to its directions. Top with the Maple Cranberry Syrup and Orange Whipped Cream.
For Maple Cranberry Syrup:
- In a three quart saucepan, simmer all the ingredients, until thick and syrupy, about ten minutes.
- For the Orange Whipped Cream:
- In the bowl of an electric mixer, beat the heavy cream until it starts to whip up. Start on low power and gradually increase the power as the cream starts to whip. Then, add the rest of the ingredients and finish whipping the cream until it's fluffy.
