These easy waffles make for the perfect weekend breakfast. They're extra crispy, which I love - no hint of sogginess as can happen with some recipes. Despite the triple threat of lemon juice, lemon zest, and lemon extract, I didn't think these waffles were terribly lemon-y, so you might want to add more zest or top them with some lemon curd if you need a serious lemon waffle. Either way, these are great with either my style of toppings (peaches and yogurt) or my boyfriend's (butter and syrup). The leftovers crisped up nicely in the toaster if you end up with any extras.
Crispy Lemon Waffles (adapted from Vanielje Kitchen, original recipe here)
Makes 8-9 waffles (serving 2-3)
Scant 1-1/2 cups skim milk
1-1/2 cups all purpose flour
1-1/2 T baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp lemon extract
6 T melted butter
Oil for the waffle iron
1. Zest the lemon into a 2-cup liquid measuring cup, and then squeeze in all the juice. Pour in enough milk to bring the total amount of liquid to 1-1/2 cups. Give it a little stir and set aside.
2. Whisk together the flour, baking powder, baking soda, and eggs.
3. Check to make sure the milk has curdled - if it hasn't, give it another couple of minutes. Whisk the eggs and lemon extract into the milk mixture.
4. Whisk the milk mixture into the flour mixture, and then whisk in the melted butter. Don't worry about getting every lump out - a few are okay.
5. Cook the waffles on a hot, oiled waffle iron.