Lemon Poppy Seed Waffle Recipe by Chef Michael Salmon

A myriad of waffle irons are available on the market, each producing a waffle of a different shape or size. There are thin waffles, thick Belgian-style waffles, round waffles, square waffles, even heart-shaped waffles. They all work well so choose the type and shape you like. When serving waffles, dust the top with powdered sugar, add a dollop of sweetened, whipped cream, and top with a garnish that will complement the flavoring of the waffles.

 

 

Lemon Poppy Seed Waffles
Michael Salmon, Hartstone Inn, Camden

1 cup all-purpose flour
1 teaspoon baking powder
1 Tablespoon powdered sugar
½ Tablespoon canola oil
1 cup milk
1 egg, separated
1 teaspoon vanilla extract
Pinch kosher salt
1 Tablespoon fresh lemon juice
1 teaspoon lemon extract
1 teaspoon grated lemon zest
1 teaspoon poppy seeds
Vegetable pan coating

Mix the flour, baking powder, and powdered sugar together in a mixing bowl.

Add the oil, milk, egg yolk, vanilla, and salt and mix until smooth. Stir lemon juice, extract, zest, and poppy seeds into the batter, mixing well.

Whip the egg white to stiff peaks and fold into the batter.

Heat the waffle iron and coat with a layer of vegetable pan coating. Ladle in the waffle batter and cook until crisp, following the manufacturer’s recommended techniques and settings.

Serves 4.