Best Lemon Almond Waffles With Lemon Cream Recipes

LEMON-ALMOND WAFFLES

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.

WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM

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.

LEMON WAFFLES

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.

LEMON-ALMOND WAFFLES WITH LEMON CREAM

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.