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Lemon-Poppy Seed Belgian Waffles with Blackberry Maple Syrup

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total time 30 mins
Yield Makes 4 servings

Ingredients

  • 2 cups all-purpose baking mix
  • 1 to 2 Tbsp. poppy seeds
  • 1 tablespoon lemon zest
  • 1 1/4 cups cold club soda
  • 1 large egg, lightly beaten
  • 1/4 cup butter, melted
  • Blackberry Maple Syrup
  • Crème fraîche (optional)
  • Garnish: fresh mint sprigs

How to Make It

  1. Stir together baking mix, poppy seeds, and lemon zest. Whisk together club soda, egg, and butter in a small bowl; gently whisk egg mixture into poppy seed mixture. (Mixture will be lumpy.) Let stand 3 minutes.

  2. Cook batter in a preheated, oiled Belgian-style waffle iron until golden (about 3/4 to 1 cup batter each). Serve with Blackberry Maple Syrup and, if desired, crème fraîche. Garnish, if desired.

  3. Note: If you don't have a Belgian-style waffle iron, use 1/2 cup batter for each waffle in a traditional waffle iron.

  4. Try This Twist!

  5. Lemon-Poppy Seed Pancakes: Prepare batter as directed. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.