Recipe courtesy of Cooking for Real
Lemon and Walnut Waffles
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- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 16 square waffles
-
- Nutritional Analysis
- Per Serving
- Calories
- 194 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 85 milligrams
- Sodium
- 285 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 1 grams
- Protein
- 8 grams
- Sugar
- 6 grams
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 16 square waffles
-
- Nutritional Analysis
- Per Serving
- Calories
- 194 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 85 milligrams
- Sodium
- 285 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 1 grams
- Protein
- 8 grams
- Sugar
- 6 grams
Ingredients
Directions
Special equipment:
A waffle iron- Preheat the oven to 225 degrees F.
- In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
- In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.
