Lemon Waffles with Blackberries
There's plenty of lemon flavor in these slightly sweet, cakelike waffles.
Their pale yellow color contrasts beautifully with the deep purple blackberries.
Fresh berries are best, but frozen or canned can be substituted. Set out
additional lemon flavored yogurt or unsweetened whipped cream to serve with the
2 1/2 cups fresh blackberries
2 Tbsp granulated sugar
2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup lemon flavored yogurt
3/4 cup milk
2 large eggs, at room temperature
5 Tbsp butter, melted
2 tsp grated lemon zest
- Confectioners' sugar, for dusting (optional)
Prepare the Topping
Place the blackberries in a medium bowl. Sprinkle the granulated sugar over them
and stir gently to combine. Using a wooden spoon, mash the berries to bring out
their juice. Let stand at room temperature until ready to serve.
Preheat the oven to 200 F. Preheat a waffle iron.
In a medium bowl, combine the flour, granulated sugar, baking powder, and baking
soda. In another medium bowl, whisk together the yogurt, milk, eggs, butter, and
lemon zest. Pour this mixture into the dry ingredients, stirring to form a
Lightly grease or spray the grids of the waffle iron. Follow the manufacturer's
instructions, or spoon about 1/3 cup of batter (amount varies with size of iron)
onto the hot iron and spread it almost to the corners of the grids. Close the
lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their
edges look dry, and they do not stick to the grids. Transfer the baked waffles
to the oven, placing them directly on the rack so they will stay crisp. Repeat
with the remaining batter.
Transfer the waffles to serving plates and top each serving with the
blackberries. Dust with confectioners' sugar, if desired
Makes 8 to 10 waffles