Biscuit Waffles With Lemon Cream Lemon Syrup And Blueberries Recipes

LEMON BLUEBERRY WAFFLES

Steps:

• Add flour, baking powder, baking soda, vanilla and cinnamon to a large mixing bowl.
• Add eggs and milk to a separate bowl and whisk until well combined.
• Add wet ingredients to dry ingredients and stir well.
• Add lemon rind, lemon juice and maple syrup to batter and stir well.
• Pre heat waffle iron and pour enough mixture in to lightly cover the base of the iron. Cook per the instructions on your machine.
• Add blueberries to a small saucepan. Mix water and corn flour and add to the pot. Simmer on a very low heat for around 7 minutes.
• Put cooked waffle on a plate, pour on blueberry sauce and a scoop of dairy free ice cream. Drizzle with maple syrup and eat while warm.

WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM

Steps:

• Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
• Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
• Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
• In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
• Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
• To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.