It’s Sunday morning. The autumn sun has barely crept into the kitchen through the French door windows. Both children are tugging at me in bed. LEDs illuminate 8:07 on my alarm clock, which is not waking us up during the weekends. Nope, the hungry little ones, including the dog, are quite capable of replacing the clock all together!
Like pixies pulling at Wendy in the night, the children pinch my pajamas and tow forward.
What’s for breakfast Mom? Waffles, we haven’t had waffles in a while. That sounds good.
I start pulling out the ingredients from the pantry and have to move a jar of poppy seeds to get the baking powder. I paused. Mmmm… you know what would be really yummy right now? Lemon Poppy seed cake, just like the one from the bake sale. Baking a cake this early, and for probably just me, wasn’t going to happen. Instead, I cleverly added the seeds and some lemon zest to half the waffle batter. The result: Lemon Poppy seed Waffles! And they soothed my early-morning-crankiness and sudden craving for cake.
Lemon Poppy seed Waffles
Adapted from Better Homes & Garden’s Cookbook
- 1 3/4 cups all-purpose flour
- 1 Tbsp baking powder
- 2 Tbsp poppy seeds
- 2-3 lemons, zested and juiced
- 1 tbsp vanilla
- 2 eggs
- 1 3/4 cup milk
- 1/2 cup butter, melted and cooled
- 1/2 cup sugar
- 1/4 tsp salt
Mix the flours, sugar, baking powder, salt, seeds, and lemon zest in a large bowl. Beat the eggs and combine with the milk, vanilla, and butter. Make a well in the flour and add the egg mixture, stir until combined and all the flour is mixed in. Let the batter stand while the waffle iron heats up. Use the appropriate amount of batter to fill the iron, mine can handle about 2/3 cup per round waffle.
Fancy option: lemon glaze. Take the lemon juice and whisk it with confectioner’s sugar. Keep adding sugar to get a consistency that you like. Drizzle over warm waffles.
Busy Mom Tip ~ Freeze extra waffles and on weekday mornings pop one in the toaster for a quick breakfast!