Lemon Almond Waffles Recipes

LEMON-ALMOND WAFFLES WITH LEMON CREAM

Steps:

• To make Lemon Cream, beat whipping cream, 3 tablespoons powdered sugar, 1 teaspoon lemon peel and the cream cheese in chilled small bowl with electric mixer on high speed just until soft and fluffy. Refrigerate while making waffles.
• Heat waffle iron; grease if necessary.
• Stir Bisquick mix, milk, 2 tablespoons powdered sugar, the oil, 2 teaspoons lemon peel and the egg in large bowl until blended. Stir in 1/2 cup chopped almonds. Pour batter by slightly less than 1 cupfuls onto center of hot waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Sprinkle waffles with powdered sugar and toasted almonds. Serve with Lemon Cream.

LEMON WAFFLES

Steps:

• Sift together the flour, baking powder, baking soda and salt into a bowl.
• Stir in the lemon zest.
• In another bowl, whisk together the milk, melted butter and the egg yolks until smooth.
• Make a well in the dry ingredients and gradually stir in the wet until just combined.
• Do not continue to stir.
• Cover with plastic wrap.
• Let stand covered, about 30 minutes.
• Preheat waffle iron according to manufacturer's instructions.
• In a clean, dry bowl whisk the egg whites until fluffy.
• Gradually add the icing sugar while continuing to beat until whites hold soft peaks.
• Fold gently into batter.
• Ladle batter into prepared waffle iron and cook according to manufacturer's instructions.

LEMON AND WALNUT WAFFLES

Steps:

• Preheat the oven to 225 degrees F.
• In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
• In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.

LEMON WAFFLES

Steps:

• Preheat waffle iron.
• Place flour, sugar, baking soda, and salt in mixing bowl and stir to combine.
• In a second bowl, whisk eggs, buttermilk, and vanilla until blended. Stir wet mixture into dry ingredients. Stir in lemon juice and zest. Fold in melted butter and then vanilla yogurt with a rubber spatula or wooden spoon. Let batter rest a few minutes before using.
• Pour batter onto the center of the lower grid. Allow batter to spread toward edges for 5 seconds. Close lid of waffle iron and cook according the waffler instructions. Repeat with remaining batter.
• For best results, serve immediately.
• Variations:
• For lemon ginger waffles, add 1 tablespoon of grated fresh ginger to the batter with the juice and zest. For lemon blueberry waffles add 1 cup of blueberries to the batter as the last ingredient.