Lemon-Poppy Seed Waffles

Recipe

Breakfast
Lemon-Poppy Seed Waffles

Primary Media

Square lemon poppy seed waffles filled with blueberries

User Rating

3.18 out of 5 stars
Rate it:
11 ratings

Recipe Data

9
Servings
20min
Prep
20min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    A refreshing hint of lemon makes this breakfast favorite burst with flavor.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 9
    QuantityIngredientAdd
    1 c.blueberry jam
    ½ c.Hy-Vee Select 100% pure maple syrup
    3Hy-Vee large eggs
    2 c.Hy-Vee all-purpose flour
    2 tbsp.malted milk powder
    2 tbsp.white cornmeal
    1 tbsp.Hy-Vee baking powder
    2 tsp.poppy seeds
    1 tsp.Hy-Vee baking soda
    ½ tsp.Hy-Vee salt
    2 c.buttermilk
    ½ c.lemon Greek yogurt
    2 tsp.lemon zest
    1 tsp.Hy-Vee vanilla extract
    Hy-Vee unsalted butter, for serving
    Hy-Vee 100% pure maple syrup, for serving

    Things To Grab

    • Waffle baker
    • Small saucepan
    • Medium bowl
    • Small bowl
    • Large bowl
    • Whisk
    • Electric mixer
    • Wire rack

    Directions

    1. Lightly grease and preheat a waffle baker according to manufacturer's directions.

    2. For blueberry syrup, in a small saucepan heat blueberry jam and maple syrup until warm.
    3. Separate eggs; place yolks in a medium bowl and whites in a small mixing bowl. Set aside.
    4. In a large bowl, stir together flour, malted milk powder, cornmeal, baking powder, poppy seeds, baking soda and salt. Make a well in the center of the flour mixture; set aside.
    5. In bowl with egg yolks, add buttermilk, yogurt, lemon zest and vanilla. Whisk mixture together to combine well; set aside.
    6. Beat egg whites with an electric mixer on medium to high until stiff peaks form (tips stand straight); set aside.
    7. Add egg yolk mixture all at once to the flour mixture. Stir just until moistened (batter will be slightly lumpy). Gently fold beaten whites evenly into mixture.
    8. Add batter to preheated waffle baker. Close lid quickly and bake according to manufacturer's directions until waffle is golden brown. When done, use a fork to lift waffle off grid; keep warm on a wire rack in a 200°F oven for up to 10 minutes. Repeat with remaining batter. Serve warm topped with blueberry syrup.

      Hyvee Culinary Expert Tip
      Extra waffles? Not a problem! Cool leftover waffles to room temperature and place in an airtight container or individual plastic bags for freezing. For a quick breakfast pop extra waffles in the toaster.
      Hy-Vee Test Kitchen

    Nutrition facts

    Servings

    320 Calories per serving
    1 waffle

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 65mg
    • Sodium: 560mg
    • Total Carbohydrates: 66g
    • Protein: 9g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 2%
    0%
    Iron 10%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Holiday 2014.