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Lemon-Poppy Seed Waffles with Blueberry Sauce

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


1 lb blueberries

1/2 cup plus 2 Tablespoons apple juice

1/2 cup sugar

1 Tablespoons cornstarch

1 Tablespoon fresh lemon juice

1 1/2 cups all purpose flour

6 Tablespoons sugar

2 Tablespoons poppy seeds

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3 large egs

1 1/4 cups buttermilk

1/4 cup unsalted butter, melted

1 Tablespoon grated lemon peel

Adapted From:

Slightly more work than popping freezer waffles in the toaster, but worth it! These waffles are also good with maple syrup, if you prefer. The sauce can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving

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.