Lemon Poppy Seed Waffles With Blueberry Sauce Recipes

LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE

Steps:

• For Blueberry Sauce:Bring blueberries, 1/2 cup apple juice and sugar to boil in a heavy medium saucepan.
• Simmer over medium heat until reduced to 2 cups, about 15 minutes.
• Dissolve 1 tablespoon cornstarch into remaining 2 tablespoons apple juice and add to blueberry mixture.
• Add lemon juice.
• Bring to a boil, stirring constantly; simmer until thick, about 1 minute.
• Cool slightly.
• For Waffles: Whisk first 6 ingredients in large bowl to blend.
• Whisk eggs, buttermik, melted butter and lemon peel in small bowl to blend.
• Add buttermilk mixture to flour mixture all at once and whisk until just blended.
• Let stand for about 15 minutes.
• Preheat waffle iron according to manufacture's instructions.
• Spoon batter onto waffle iron.
• Cover and cook until golden and cooked through, about 7 minutes.
• (Time will vary depending on waffle iron.) Repeat with remaining batter.
• Serve immediately with warm blueberry sauce.

LEMON-POPPY SEED WAFFLES

Steps:

• Heat waffle maker. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix, sugar, poppy seed, water, lemon peel and lemon juice with fork or wire whisk until smooth.
• Pour batter onto center of waffle maker. Bake about 5 minutes or until steaming stops.
• Serve waffles topped with yogurt and fruit.

LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE

Steps:

• For blueberry sauce:
• Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes. Dissolve 1 tablespoon cornstarch in remaining 2 tablespoons apple juice and add to blueberry mixture. Add lemon juice. Bring to boil, stirring constantly; simmer until thick, about 1 minute. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
• For lemon-poppy seed waffles:
• Whisk first 6 ingredients in large bowl to blend. Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk until just blended. Let mixture stand 15 minutes.
• Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through, about 7 minutes (cooking time will vary, depending on waffle iron). Repeat with remaining batter. Serve immediately with warm blueberry sauce.