I always feel like I'm at the end of finding new ideas for breakfast....
And then I find another recipe I wouldn't have thought of and I get excited again. Excited because I'm anticipating Spring and want everything I'm cooking/baking right now to reflect Spring.
Enter the Lemon Poppyseed Waffles with Blueberry Sauce thanks to our good friend the Epi App on the Iphone...
Unless I want to get up early on Sundays, I have a limited amount of recipes I can delve into so we can get to church on time. The great part about waffles is that once you make the batter you just pop them in and in a few minutes their done. So I can still sleep in and make a traditional weekend breakfast AND get to church on time...
This is what any working girl would call a win/win...
Poppy seeds are the one thing I've started adding to my shopping list because so many new baking recipes have cropped up with them in it. So it makes sense to keep them on hand.
So if you want to usher in spring make sure you make this recipe. Because I promise you, when we got up it was cold and cloudy but the sun definitely came out once we were finished eating.
Lemon Poppyseed Waffles with Blueberry Sauce
1 1/2 cups all purpose flour
6 tbsp sugar
2 tbsp poppy seeds
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 large eggs
1 1/4 cups buttermilk
1/4 cup unsalted butter, melted
1 tbsp grated lemon peel
1 pint fresh blueberries
Juice of 1 lemon
1/4 cup sugar
Blueberry Sauce - in a saucepan combine blueberries, lemon juice and sugar and cook on medium until blueberry sauce becomes thick
Waffles - Whisk first 6 ingredients in large bowl to blend. Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk until just blended. Let mixture stand 15 minutes. Preheat waffle iron according to instructions and spoon batter into waffle iron. Cook through about 7 minutes. Top with warm blueberry sauce.