GERMAN LEMON WAFFLES
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup lemon juice
- maple syrup
- 3/4 teaspoon fine sea salt
- 3 cup canola oil
- 1/2 cup heavy cream or half-and-half
- zest of 1/2 lemon grated
- 2 tablespoons salted butter at room temperature for preparing the waffle iron, plus more fo
- Carbohydrate 25.8370273749401 g
- Cholesterol 39.762239587336 mg
- Fat 99.0479635102892 g
- Fiber 0.859000016259535 g
- Protein 4.60775302544364 g
- Saturated Fat 15.5684888603393 g
- Serving Size 1 1 Serving (179g)
- Sodium 760.036859908762 mg
- Sugar 24.9780273586806 g
- Trans Fat 2.14780181358623 g
- Calories 1000 calories
Preheat a waffle iron. Separate the 3 eggs, putting the yolks in a large mixing bowl and the whites, plus the extra white, in another large mixing bowl. Whisk the yolks with the sugar and lemon juice until smooth. Add the oil in a thin stream, whisking until smooth, and then add the buttermilk, cream, lemon zest, and vanilla, whisking until combined. Sift the flour, baking powder, baking soda, and salt together into a bowl. Add the dry ingredients to the egg yolk mixture, whisking until fairly smooth, though a few lumps are fine. With a stand mixer fitted with a whisk attachment or a hand mixer, whip the egg whites until they hold soft peaks. Gently whisk one-third of the whites into the batter, and then carefully fold in the rest of the whites with a rubber spatula. Brush a little butter on the waffle grates, and add about 3/4 cup batter (or whatever will fill your waffle iron). Cook as directed. When done, spread the waffles with soft butter and serve with maple syrup.
