We used to make waffles a lot and then freeze them to toast for morning breakfasts. For some reason, probably time, we got out of the habit. I don’t know what made me wake up this particular morning and think waffles, but I’m glad I did.
I used the recipe from the Better Homes and Gardens Cookbook as my base but then added lemon zest and the juice of the lemon to make the waffles a little zingy.
Zingy Lemon Waffles
- 1 3/4 cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 3/4 cups milk
- 1/2 cup cooking oil or melted butter
- 1 teaspoon vanilla
- zest of one lemon
- juice of one lemon
- Stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
- In another container beat eggs slightly then stir in milk, oil, and vanilla. Add this mixture into the well of the flour mixture. Stir just until moistened (batter will be slightly lumpy).
- Use a couple of stirs to add zest and juice of one lemon to mixture.
- Follow your waffle maker instructions for the best waffle! Our machine uses approximately 1/4 cup of mixture per waffle slot. Remember to close lid quickly and to not open until done (otherwise the waffle will stick!).
These toast up wonderfully for later breakfasts – Little Sprout actually prefers it this way!
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Note: This series was created due to the COVID-19 pandemic and the requirement to practice social distancing and stay home as much as possible. I hope that despite all the closures and the crazy grocery store lines, you can still find opportunities to stay calm, enjoy the extra time with your loved ones, organize the areas that need to be addressed, and find something (book, movie, craft) to bring you enthusiasm. Choose to be as balanced as possible and stay healthy.