Lemon Poppy Seed Waffles by Chef Michael Salmon

Are you cooking  Easter breakfast or brunch this year?  Lemon Poppy Seed Waffles make a delicious addition to any menu!   Dust the top with powdered sugar and add a dollop of sweetened, whipped cream and they are complete.  We serve them here at the Hartstone Inn with a side of Chef Michael’s cumin spiced bacon!

Lemon Poppy Seed WafflesLemon Poppy Seed Waffles
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.