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Lemon Poppy Seed Waffles With Blueberry Sauce
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Submitted by:
Jimmy |
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Using fresh blueberries makes these waffles delicious. |
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INGREDIENTS:
- 1 pound(s) , Frozen Blueberries
- 1/3 cup(s) , Apple Juice
- 1/2 cup(s) , Sugar
- 1 tablespoon(s) , Cornstarch
- 1 tablespoon(s) , Lemon Juice
- 1 1/2 cup(s) , Flour
- 6 tablespoon(s) , Sugar
- 2 tablespoon(s) , Poppy Seeds
- 1 1/2 teaspoon(s) , Baking Powder
- 1 teaspoon(s) , Baking Soda
- 1/4 teaspoon(s) , Salt
- 3 large , Eggs
- 1 1/4 cup(s) , Buttermilk
- 1/4 cup(s) , Butter Melted
- 1 large , Lemon Zest
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| Instructions: |
For blueberry sauce: Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes. Dissolve 1 tablespoon cornstarch in remaining 2 tablespoons apple juice and add to blueberry mixture. Add lemon juice. Bring to boil, stirring constantly; simmer until thick, about 1 minute. Cool slightly.
For lemon-poppy seed 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 manufacturer’s instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through, about 7 minutes (cooking time will vary, depending on waffle iron). Repeat with remaining batter. Serve immediately with warm blueberry sauce. |
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