Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe inspired by Lilann Hunter Taylor, Savannah, Georgia
Recipe by Southern Living January 2011

Gallery

Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary

total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • Try This Twist!

  • 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.

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