Best Lemon Almond Waffles With Lemon Cream Recipes

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LEMON-ALMOND WAFFLES



Lemon-Almond Waffles image

Provided by Giada De Laurentiis

Time 45m

Yield 10 pancakes

Number Of Ingredients 17

Vegetable oil cooking spray
1/2 cup honey
Vegetable oil cooking spray
2 tablespoons fresh lemon juice
Zest of 1 large lemon
2 large eggs, separated, at room temperature
2 cups unsweetened vanilla-flavored almond milk
3 tablespoons sugar
1 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
Zest of 1 large lemon
1 1/2 cups all-purpose flour
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 stick unsalted butter, melted
3/4 cup mini chocolate chips, optional

Steps:

  • Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray.
  • For the lemon honey: Heat the honey, lemon juice and lemon zest over medium heat in a small saucepan, stirring occasionally, until warm, about 4 minutes.
  • For the waffles: Beat the egg whites until they are thick and hold soft peaks using a whisk or an electric hand mixer in a medium bowl, about 2 minutes.
  • Combine the egg yolks, milk, sugar, vanilla extract, almond extract and lemon zest in a large bowl. Beat until smooth. Add the all-purpose flour, almond flour, baking powder and salt. Mix until smooth.
  • Fold the egg whites, butter and chocolate chips if using into the batter. Using the amount recommended by the waffle iron manufacturer's instructions, about 1/3 cup of batter for each waffle, pour the batter into the preheated waffle iron. Cook the waffles until golden brown, 3 to 4 minutes. Drizzle with lemon honey and serve.

LEMON WAFFLES



Lemon Waffles image

Make and share this Lemon Waffles recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 11

1 1/2 cups unbleached flour
6 tablespoons granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
6 tablespoons unsalted butter, melted
1 cup vanilla yogurt

Steps:

  • Preheat waffle iron.
  • Place flour, sugar, baking soda, and salt in mixing bowl and stir to combine.
  • In a second bowl, whisk eggs, buttermilk, and vanilla until blended. Stir wet mixture into dry ingredients. Stir in lemon juice and zest. Fold in melted butter and then vanilla yogurt with a rubber spatula or wooden spoon. Let batter rest a few minutes before using.
  • Pour batter onto the center of the lower grid. Allow batter to spread toward edges for 5 seconds. Close lid of waffle iron and cook according the waffler instructions. Repeat with remaining batter.
  • For best results, serve immediately.
  • Variations:
  • For lemon ginger waffles, add 1 tablespoon of grated fresh ginger to the batter with the juice and zest. For lemon blueberry waffles add 1 cup of blueberries to the batter as the last ingredient.

LEMON WAFFLES



Lemon Waffles image

Waffles are definitely a weekend breakfast treat - this recipe comes from Christine Cushing. Adding the softly whipped egg whites to the batter will make the waffles nice and fluffy. Serve with pure Canadian maple syrup, fresh berries & whipped cream or pair with blueberry sauce (#78222)...to use Christine's words...wicked! Prep time includes "standing", cook time & # of servings has been estimated - it depends on your waffle iron.

Provided by CountryLady

Categories     Breakfast

Time 1h5m

Yield 6 waffles

Number Of Ingredients 9

1 3/4 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 lemon, zest of, grated
1 3/4 cups 2% low-fat milk, at room temperature
1/4 cup melted butter
3 eggs, separated, at room temperature
2 tablespoons icing sugar

Steps:

  • Sift together the flour, baking powder, baking soda and salt into a bowl.
  • Stir in the lemon zest.
  • In another bowl, whisk together the milk, melted butter and the egg yolks until smooth.
  • Make a well in the dry ingredients and gradually stir in the wet until just combined.
  • Do not continue to stir.
  • Cover with plastic wrap.
  • Let stand covered, about 30 minutes.
  • Preheat waffle iron according to manufacturer's instructions.
  • In a clean, dry bowl whisk the egg whites until fluffy.
  • Gradually add the icing sugar while continuing to beat until whites hold soft peaks.
  • Fold gently into batter.
  • Ladle batter into prepared waffle iron and cook according to manufacturer's instructions.

Nutrition Facts : Calories 308.4, Fat 12, SaturatedFat 6.6, Cholesterol 131.8, Sodium 442.8, Carbohydrate 41.6, Fiber 1.8, Sugar 11.7, Protein 9.6

LEMON CREAM PIE WAFFLES



Lemon Cream Pie Waffles image

Love lemon cream pie? Here's a way to enjoy the same flavors with delicious waffles.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 11

2 eggs
2 cups Gold Medal™ all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon granulated sugar
4 teaspoons baking powder
2 teaspoons grated lemon peel
1/4 teaspoon salt
Powdered sugar, if desired
1 can (15.75 oz) lemon pie filling
1/2 container (8-oz size) frozen whipped topping, thawed (1 1/2 cups)

Steps:

  • Heat waffle baker; grease with shortening if necessary (or spray with cooking spray before heating). In large bowl, beat eggs with hand beater or wire whisk until fluffy. Beat in remaining ingredients except powdered sugar, pie filling and whipped topping just until smooth.
  • Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle baker. (Waffle bakers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle baker.
  • Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Sprinkle waffles with powdered sugar. Serve warm with dollops of pie filling and whipped topping.

Nutrition Facts : Calories 680, Carbohydrate 95 g, Cholesterol 130 mg, Fat 5 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 57 g, TransFat 0 g

LEMON-ALMOND WAFFLES WITH LEMON CREAM



Lemon-Almond Waffles with Lemon Cream image

Indulge in these crisp waffles with luscious lemon cream for breakfast, brunch, lunch or dessert--in other words, anytime!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 6

Number Of Ingredients 13

3/4 cup whipping (heavy) cream
3 tablespoons powdered sugar
1 teaspoon grated lemon peel
1 package (3 ounces) cream cheese, softened
2 cups Original Bisquick™ mix
1 1/3 cups milk
2 tablespoons powdered sugar
2 tablespoons vegetable oil
2 teaspoons grated lemon peel
1 egg
1/2 cup chopped slivered almonds
Additional powdered sugar, if desired
Toasted slivered almonds, if desired

Steps:

  • To make Lemon Cream, beat whipping cream, 3 tablespoons powdered sugar, 1 teaspoon lemon peel and the cream cheese in chilled small bowl with electric mixer on high speed just until soft and fluffy. Refrigerate while making waffles.
  • Heat waffle iron; grease if necessary.
  • Stir Bisquick mix, milk, 2 tablespoons powdered sugar, the oil, 2 teaspoons lemon peel and the egg in large bowl until blended. Stir in 1/2 cup chopped almonds. Pour batter by slightly less than 1 cupfuls onto center of hot waffle iron.
  • Bake about 5 minutes or until steaming stops. Carefully remove waffle. Sprinkle waffles with powdered sugar and toasted almonds. Serve with Lemon Cream.

Nutrition Facts : Calories 445, Carbohydrate 34 g, Cholesterol 90 mg, Fat 5, Fiber 1 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 660 mg

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