Poppyseed-Lemon Waffles

Poppyseed-Lemon Waffles

To celebrate the third birthday of the Delta Kitchen blog, I broke out the waffle iron to make some poppyseed-lemon waffles. The flavours of poppyseed and lemon go together really well and could also be used in muffins.

Poppyseed-Lemon Waffles

Adapted from Waffeln by Kristiane Müller-Urban


125 g soft butter
100 g sugar
dash of salt
zest of 1 lemon
4 eggs
200 g flour
2 pinches of baking powder
200 ml milk
about 100 g poppyseeds
oil for brushing waffle iron
icing sugar for dusting


Whisk the poppyseeds into the milk, bring almost to a boil and simmer for 5 minutes. Set aside to cool. Whisk together butter, sugar, salt and zest until creamy. Whisk in the eggs one at a time. Alternatingly, whisk in small batches of the flour and the milk mixture. Finally whisk in the baking powder. Set aside for 15 minutes.
Preheat the waffle iron, brush with oil and add about 1 laddle of dough to the waffle molds. Bake until nicely golden brown. Increase or decrease the amount of dough if necessary to completely fill the molds after baking without causing any spill over the sides. Repeat until all the douh is used up. Dust the waffles with icing sugar.

1 comment:

Jeanne said...

Great photo! This is the perfect dish for a celebration.