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Lemon & Almond Waffles

February 20, 2012

Breakfast is always an odd point in our house. I’m just bad at breakfast, I’m picky, its just not my thing. There’s something about the texture of eggs when I first wake up doesn’t jive, syrup soaked pancakes are a turn off and I always seem to lose the battle of eating cereal before it gets soggy. So, more often than not, this means that breakfast leans on the savory, crunchy side of things – toast, bagels, granola bars…. Not a terrible thing in my opinion, but we definitely run into situations of having no relevant breakfast food in the house. My pour husband somehow puts up with this.

Waffles are one thing I have always loved, albeit usually without syrup. Growing up, my mom would always freeze left over waffles, pull them from the freezer and straight into a toaster, and they are back to full potential. This is the perfect multi week breakfast solution for me.  I wanted to find a waffle recipe with an extra little something, and that would be great sans-syrup. These waffles, with a hint of lemon and the crunch of almonds were the perfect solution. They are absolutely divine with just a light spread of blueberry jam, but would be great with syrup, if thats your thing.


adapted from Sunny Anderson

yield: 28-32 waffles

4 cups all purpose flour
1 Tbs baking powder
1/4 cup sugar, divided
1 tsp salt
6 eggs, separated
3 1/2 cups milk
1/2 cup vegetable oil 
2 Tbs lemon juice
zest from 1 lemon
1 cup chopped almonds

In a large bowl, combine flour, baking powder, 2 Tbs sugar and salt. In a small bowl, whisk the egg yolks to break them up, and combine the milk, oil, lemon juice and zest. Create a well in the middle of the dry ingredients and pour the liquid ingredients in. Whisk the mixture gently, until just combined.

In a small bowl, beat the egg whites with a hand mixer until frothy. Add the remaining sugar and beat until soft peeks form. Gently fold the egg white mixture into the batter.

When waffle iron is heated, give it a good coat of non stick spray. Pour 3/4 of a cup of the batter into the center of the waffle maker. Sprinkle with chopped almonds, and close the iron to cook. Cooking time will depend on your waffle iron, roughly 5 minutes or until golden brown. Repeat with remaining batter.

Great topped with blueberry jam, fruit syrups or the good standby maple. Leftover waffles can easily be frozen in a ziptop bag and re-crisped in the toaster. No thawing needed!



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