Best Biscuit Waffles With Lemon Cream Lemon Syrup And Blueberries Recipes

Lemon Blueberry Waffles image

Provided by caseyjade

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups spelt flour
1 1/2 cups almond milk
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla powder
1 teaspoon ground cinnamon
zest of one lemon
juice of half lemon
1 cup blueberries
2 tablespoons maple syrup for batter

Steps:

Add flour, baking powder, baking soda, vanilla and cinnamon to a large mixing bowl.
Add eggs and milk to a separate bowl and whisk until well combined.
Add wet ingredients to dry ingredients and stir well.
Add lemon rind, lemon juice and maple syrup to batter and stir well.
Pre heat waffle iron and pour enough mixture in to lightly cover the base of the iron. Cook per the instructions on your machine.
Add blueberries to a small saucepan. Mix water and corn flour and add to the pot. Simmer on a very low heat for around 7 minutes.
Put cooked waffle on a plate, pour on blueberry sauce and a scoop of dairy free ice cream. Drizzle with maple syrup and eat while warm.

Nutrition Facts : Calories 58.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 238.6, Carbohydrate 6.2, Fiber 1.2, Sugar 3.8, Protein 3.4

Waffles with Blueberry Compote and Lemon Ricotta Cream image

Provided by Bobby Flay

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

1 cup part-skim ricotta
1 tablespoon confectioners' sugar
1 teaspoon grated lemon zest, plus more for garnish
1 teaspoon fresh lemon juice
1 pint fresh blueberries, or 1 pound frozen blueberries, thawed
2 tablespoons honey or pure maple syrup
1 teaspoon fresh lemon juice
1 cup spelt flour
1 cup whole-wheat flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon fine sea salt
2 cups low-fat buttermilk
5 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon finely grated lemon zest
Nonstick cooking spray

Steps:

Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.