Lemon Waffles
A gentle wisp of lemon adds a wonderful fresh note of citrus to steaming hot waffles cooked until crisp and golden. They’re just waiting for warm maple syrup or a creamy lemon curd to top them - or both!
Equipment
- Waffle iron
Ingredients
- 2-½ cups cups flour
- 4 teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 tablespoons sugar
- 1-½ cups milk
- ¾ cup vegetable oil
- 2 extra-large eggs
- ¾ teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- Zest of 2 lemons, about 1 teaspoon
- 2 teaspoon freshly squeezed lemon juice
- Butter plus warm maple syrup or lemon curd* for topping
Instructions
- Toss the flour into a large mixing bowl along with the baking powder, kosher salt, and sugar, whisking to blend together.
- Whisk the milk with the half and half, the vegetable oil, eggs, lemon, and vanilla extracts plus the lemon zest and the lemon juice.
- Pour the milk mixture into the dry ingredients, whisking just until blended – a few lumps are fine. Do not over mix or the waffles will be tough. Let the waffle mix rest for about 10 to 15 minutes.
- Very lightly season the surface of a waffle iron by brushing on a small amount of vegetable oil. Set the waffle iron to medium heat. When the waffle iron is hot, ladle the batter into the wells. Cook the waffles for about 3 to 5 minutes or until they are crisp and golden.
Notes
*You can find lemon curd at fine food stores and online - or make your own!
You can keep the waffles warm by placing them on a wire rack set over a rimmed baking sheet in a 200-degree oven.
The waffle batter can be refrigerated for 2 to 3 days. Just let it come to room temperature, give it a stir and you’re good to go. Cooked waffles also freeze well. Just pop the frozen waffles in your toaster to reheat.