Ingredients
1-1/2 cups unbleached flour
6 tablespoons granulated sugar (I prefer agave, honey, or raw sugar)
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
6 tablespoons unsalted butter, melted
1 cup vanilla yogurt
Instructions
Place flour, sugar, baking soda, and salt in mixing bowl and stir to combine. In a second bowl, whisk eggs, buttermilk, and vanilla until blended. Stir wet mixture into dry ingredients. Stir in lemon juice and zest. Fold in melted butter and then vanilla yogurt with a rubber spatula or wooden spoon. Let batter rest a few minutes before using. Preheat your Waffle Iron on setting #3.
When preheated, green indicator light will illuminate. Pour 1/2 cup of batter onto the center of the lower grid. Allow batter to spread towards edges for 5 seconds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm on a rack placed on a baking sheet in a warm (200°F) oven.
Variations: For lemon ginger waffles add 1 tablespoon of grated fresh ginger to the batter with the juice and zest. For lemon blueberry waffles add 1 cup of blueberries to the batter as the last ingredient.
Nutritional Information Per Serving
Calories 203 • carbohydrates 27g • protein 5g • fat 9g • sat fat 5g • chol 63 mg • sodium 274mg• calcium 78mg • fiber 1g
6 tablespoons granulated sugar (I prefer agave, honey, or raw sugar)
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
6 tablespoons unsalted butter, melted
1 cup vanilla yogurt
Instructions
Place flour, sugar, baking soda, and salt in mixing bowl and stir to combine. In a second bowl, whisk eggs, buttermilk, and vanilla until blended. Stir wet mixture into dry ingredients. Stir in lemon juice and zest. Fold in melted butter and then vanilla yogurt with a rubber spatula or wooden spoon. Let batter rest a few minutes before using. Preheat your Waffle Iron on setting #3.
When preheated, green indicator light will illuminate. Pour 1/2 cup of batter onto the center of the lower grid. Allow batter to spread towards edges for 5 seconds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm on a rack placed on a baking sheet in a warm (200°F) oven.
Variations: For lemon ginger waffles add 1 tablespoon of grated fresh ginger to the batter with the juice and zest. For lemon blueberry waffles add 1 cup of blueberries to the batter as the last ingredient.
Nutritional Information Per Serving
Calories 203 • carbohydrates 27g • protein 5g • fat 9g • sat fat 5g • chol 63 mg • sodium 274mg• calcium 78mg • fiber 1g
I got this from Leslie Loves Veggies. I don’t know what she would sever them with, but I was thinking of stopping them with some lemon curd and Natella! Yummy!!
Hey, if lunch time...serve along with cooked with LOTS of lemon juice.
3 comments:
Yum, yum, and yum!
Nutella did not ask me to do this...it's just a foodie fav...same with lemon curd. i could not find a picture of my favorite brand but if you know where my honey was born, you know it has to be made by Dundee! O, and they make a great ginger marmalade that makes a lamb glaze really, really good! And you gotta try putting some of the orange marmalade under the skin of chicken and then more as a glaze on top and baking it! your tummy will thank you!
Nutella is a favorite of mine. I discovered it in Germany and fell in love with chocolate all over again.
As far as those waffles, I am so going to have to try those! ;)
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