Lemon Poppyseed Waffles with Blueberry Sauce
Prep Time: 25 min
Cook Time: 8 Min
Serves 4 Servings
Difficulty Moderate
Ingredients
- WAFFLES
- 1 C. all-purpose flour
- 1/4 C. sugar
- 1 Tbsp. poppy seeds
- 2 tsp. Clabber Girl® Baking Powder
- 1 tsp. Clabber Girl® Baking Soda
- 1/2 tsp. salt
- 3 large eggs
- 1 C. buttermilk
- 2 tsp. vanilla or Spice Islands® Pure Almond Extract
- 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
- 1 Tbsp. grated lemon peel
- BLUEBERRY SAUCE
- 1 (16 oz.) pkg. frozen blueberries
- 1/2 C. water
- 1/2 C. sugar
- 1 Tbsp. Clabber Girl® Corn Starch
- 2 Tbsp. water
- 1 Tbsp. fresh lemon juice
Directions
- SPRAY waffle maker with no-stick cooking spray.
- WHISK flour, sugar, poppy seeds, baking powder, baking soda and salt in large bowl. Whisk together eggs, buttermilk, almond extract, shortening and lemon peel in small bowl. Add buttermilk mixture to flour mixture; whisk just until blended. Do not over mix. Let batter rest 15 minutes before baking.
- HEAT waffle maker according to manufacturer’s directions. Ladle batter into waffle maker. Cook until golden. Repeat with remaining batter. Serve with Blueberry Sauce.
- COMBINE blueberries, water and sugar in medium saucepan; bring to a boil. Reduce heat to low; simmer 15 minutes. Combine corn starch with 2 Tbsp. water in small bowl; stir into blueberry mixture. Add lemon juice. Bring to a boil; cook and stir 1 minute or until mixture is thickened. Cool slightly. Serve with waffles.
