Brown Sugar, Lemon Zest Waffles
This recipe yields quite a few waffles, which is perfect because I like to take the leftovers and wrap them in wax paper and aluminum foil and store them in a freezer bag inside the freezer. This way, when my family wants homemade waffles, they can have them in a flash with no muss, no fuss. To reheat, all you have to do is pop them into the toaster (for crispy waffles) or if you prefer them on the softer side, microwave them for 15-20 seconds. You’ll never use a mix again after you try this easy and addicting recipe. Enjoy!
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 1/2 teaspoons baking powder
- 2 eggs, separated
- 1 1/2 cups milk
- 1 cup butter, melted and cooled
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- Zest of one lemon
- Maple syrup or confectioners’ sugar, for topping
In a bowl, whisk together the flour, baking powder and salt. In another bowl, whisk together the egg yolks, milk, melted butter, sugar, vanilla extract and lemon zest. Whisk until all of the brown sugar breaks down and is no longer lumpy.
Beat the egg whites in the bowl of a standing mixer until stiff peaks form. Gently fold them into the wet mixture making sure to not over mix and deflate the egg whites.
Pour the wet mixture over the dry mixture and stir until just combined. Allow to sit for five minutes.
Meanwhile, heat your waffle iron. Ladle enough batter to cover three-quarters of the surface. Cook until your desired doneness and according to your waffle iron’s directions. Serve topped with real maple syrup or a dusting of confectioner’s sugar.