The idea for these light, lemony waffles came from a book called
Pancakes Aplenty, written in the 1950s by the Chicago Tribune's resident food editor, Ruth Ellen Church. With more than 150 recipes for pancakes, crepes, and waffles-sweet and savory-she makes the case for what I've long thought of as "pancake infinity," or the incredible diversity that can spring from the same small handful of ingredients: eggs, flour, milk, and butter. I gave these lemon waffles a subtle update: an extra egg white for added crispness, and some lemon zest.
Preheat a waffle iron.
Separate the 3 eggs, putting the yolks in a large mixing
bowl and the whites, plus the extra white, in another large
Whisk the yolks with the sugar and lemon juice until smooth.
Add the oil in a thin stream, whisking until smooth, and then add the buttermilk, cream, lemon zest, and vanilla, whisking until combined.
Sift the flour, baking powder, baking soda, and salt together into a bowl. Add the dry ingredients to the egg yolk mixture, whisking until fairly smooth, though a few lumps are fine.
With a stand mixer fitted with a whisk attachment or a hand mixer, whip the egg whites until they hold soft peaks. Gently whisk one-third of the whites into the batter, and then carefully fold in the rest of the whites with a rubber spatula.
Brush a little butter on the waffle grates, and add about
3/4 cup batter (or whatever will fill your waffle iron). Cook as
directed. When done, spread the waffles with soft butter and
serve with maple syrup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (179g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 891 (89%)|
|Amt Per Serving||% DV|
|Total Fat 99g||132 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 57g|
|Polyunsanturated Fat 24.3g|
|Cholesterol 39.8mg||12 %|
|Sodium 760mg||26 %|
|Potassium 111.1mg||3 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 25g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1000
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