Lemon Waffles with BlackberriesFrom BURLINGTON'S WILLIS GRAVES BED & BREAKFAST INN
Yield:8 to 10 waffles
There is plenty of lemon flavor in these slightly sweet, cake-like waffles. Their pale yellow color contrasts beautifully with the deep purple blackberries. Fresh berries are best, but frozen or canned may be substituted. Set out additional lemon-flavored yogurt or unsweetened whipped cream to serve with the waffles.
2 1/2 cups fresh blackberries
2 tablespoons granulated sugar
2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup lemon flavored yogurt
3/4 cup milk
2 large eggs, at room temperature
5 tablespoons butter, melted
2 teaspoons grated lemon zest
confectioners' sugar, for dusting (optional)
Prepare the topping: Place the blackberries in a medium-size non-reactive bowl. Sprinkle the granulated sugar over them and stir gently to combine. Using a wooden spoon, mash the berries to bring out their juice. Let stand at room temperature until ready to serve.
Prepare the waffles:
- Preheat the oven to 200F. Preheat a waffle iron. In a medium-size bowl, combine the flour, granulated sugar, baking powder, and baking soda. In another medium-size bowl, whisk together the yogurt, milk, eggs, butter, and lemon zest. Pour this mixture into the dry ingredients, stirring to form a smooth batter.
- Lightly grease or spray the grids of the waffle iron. Follow the manufacturer's instructions, or spoon about 1/3 cup of batter (amount varies with size of iron) into the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids.
- Transfer the baked waffles to the oven, placing them directly on the rack so they will stay crisp.
- Repeat with the remaining batter.
- Transfer the waffles to serving plates and top each serving with the blackberries.
- Dust with confectioners' sugar, if desired.