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Lemon-Poppy Seed Waffles with Blueberry Sauce

Source of Recipe


The Little Rooster Cafe






List of Ingredients



• -- Blueberry Sauce --
  
• 1 lb. frozen blueberries, thawed, undrained
  
• 1/2 cup plus 2 Tbsp apple juice
  
• 1/2 cup sugar
  
• 1 Tbsp cornstarch
  
• 1 Tbsp fresh lemon juice
  
• .
  
• -- Lemon-Poppy Seed Waffles --
  
• 1-1/2 cups all-purpose flour
  
• 6 Tbsp sugar
  
• 2 Tbsp poppy seeds
  
• 1-1/2 tsp baking powder
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 3 large eggs
  
• 1-1/4 cups buttermilk
  
• 1/4 cup (1/2 stick) unsalted butter, melted
  
• 1 Tbsp grated lemon peel
  






Instructions



1. For blueberry sauce: Bring blueberries, 1/2 cup apple juice and sugar to boil in a 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 the blueberry mixture. Add lemon juice. Bring to boil, stirring constantly; simmer until thick, about 1 minute. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
   
   
2. For lemon-poppy seed waffles: Whisk first 6 ingredients in a 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.
   
   
3. Preheat waffle iron according to manufacturer's directions. 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.
   
   Makes 4 servings.