Tuesday, 9 July 2013

Lemon Waffles

I recently headed out to Calgary for a family visit and was lucky enough to be treated to my cousin's (okay, technically my second cousin's) world famous lemon waffles.  I was ecstatic when she said that she was going to be making waffles, then when she started making a homemade lemon sauce my taste buds started doing a happy dance!  The waffles were dense, yummy and filling and the lemon sauce was so light and refreshing in comparison to maple syrup.  I'd definitely recommend adding this yummy goodness to your weekend breakfast repertoire! 
Lemon Sauce
  • 15 mL cornstarch
  • 125 mL sugar
  • 1 mL salt
  • 60 mL lemon juice
  • 250 mL boiling water
  • 15 mL butter
  • 5 mL grated lemon rind
Mix the cornstarch, sugar and salt together.  Stir to a smooth paste with a very small amount of cold water.  Add the boiling water, stirring constantly over direct heat until the sauce thickens and is clear.  Remove from heat and add the butter.  Set aside and prepare the waffles.

The infamous lemon sauce.
  • 1/2 cup melted butter
  • 3/4 cup sugar
  • 2 1/4 cup flour
  • 1 tsp baking powder
  • 1 cup milk
  • 3 eggs separated
  • Pinch of salt
  • Twist of lemon
Sift the dry ingredients together.  Add the egg yolks and milk, and mix thoroughly.  In a separate bowl, whisk the egg whites until they're relatively stiff.  Stir half of the egg whites into the batter.  Fold the second half of the egg whites into the batter.  Add the melted butter and lemon and mix until smooth.  Cook the batter using a waffle iron and then spoon the lemon sauce over top.

Action shot!  The folding technique.
Making some waffles.

Turkey bacon: the perfect side.


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