lemon waffles

These lemon sour cream waffles are light and fluffy with the perfect amount of tang.&nbsp;

Lemon Sour Cream Waffles

all purpose flour

white whole wheat flour

baking powder

sugar

salt

lemons

lemon juice

vanilla extract

eggs

unsalted butter (, melted)

sour cream ((can use regular or low fat))

milk

cooking spray

Preheat waffle iron.

Mix together all the dry ingredients in a large bowl (including lemon zest). In a separate bowl, mix together the wet ingredients.

Add the wet ingredients to the dry ingredients and stir until just combined.

Grease the waffle iron with cooking spray and cook according to manufacturer instructions. I use about 1/2 cup batter per waffle and they cook for 5-6 minutes.

Serve with maple syrup.

Soft and tender waffles with a delicious bright lemon flavor. They're perfectly paired with the finishing touch of sweet blueberry syrup.

Lemon Belgian Waffles with Blueberry Syrup

all-purpose flour

tsp baking soda

tsp salt

buttermilk

Tbsp vegetable oil ((or melted butter, cooled))

Tbsp applesauce

eggs (, separated)

Tbsp sugar

lemon

granulated sugar, (or more

cornstarch

water

blueberries when

Preheat a Belgian waffle iron (and butter if necessary). In a mixing bowl, whisk together flour, baking soda and salt. In a separate large mixing bowl, whisk together buttermilk, milk vegetable oil, applesauce, 2 egg yolks, sugar, lemon zest and lemon juice. In a small mixing bowl, using and electric hand mixer, beat 2 egg whites until soft peaks form.

While whisking, slowly add flour mixture to buttermilk mixture and whisk just until combine (don't over-mix, batter should be slightly lumpy). Using a rubber spatula, gently fold egg whites into batter just until combine. Cook batter (mine fit about 3/4 cup) on waffle iron according to manufactures directions, until golden (cooking time will vary depending on brand and model of waffle iron). Slowly lift lid when removing waffle from iron so waffle doesn't split. Serve warm with Blueberry Syrup, Vanilla Cream Syrup, Maple Syrup or butter and powdered sugar.

Lemon Poppy Seed Variation: simply mix in 3 Tbsp poppy seeds into flour mixture and prepare as directed. I would recommend serving them with Vanilla Cream Syrup and if you want to make it Lemon Vanilla Cream Syrup just add a little bit of lemon zest and a squeeze of lemon juice.

Whisk together sugar and cornstarch in a medium saucepan. Stir in water, add blueberries and lemon juice. Cook mixture over medium high heat, stirring frequently until mixture reaches a boil. Once mixture reaches a boil, reduce heat to medium low and allow to gently boil for 1 minute, stirring constantly. Pour syrup into a blender, cover and blend on low speed about 1 minute until well pureed. Alternately, if you don't want skins and seeds, force mixture through a fine mesh sieve into a bowl. Store in refrigerator up to one week (You will likely have some left over, it makes great blueberry lemonade. Just add cold blueberry syrup and lemon juice to sparkling water to taste).

Recipe Source: Cooking Classy

Blueberry Syrup

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