Here it is all warm and melty.  And half eaten, by me. 

Your Cosmic Muffin’s Lemon Waffles

 

INGREDIENTS

2/3 cup warm water                      2 tsp freshly grated lemon zest

1 package dry yeast                      4 tblsp fresh lemon juice

2 cups all purpose flour                1 stick unsalted butter-melted

¼ tsp salt                                      2 tblsp sugar

1 tblsp almond extract                 2 large eggs, separated

 

·        You’ll need about 3-4 large fresh lemons total for this recipe.

 

1)    Using medium sized mixing bowl, proof yeast in warm water for 5-7 minutes.

2)    Melt butter in small bowl and set aside

3)    Combine flour, lemon zest, salt and sugar in large mixing bowl.

4)    Once melted butter has cooled gently stir into bloomed yeast.  Add lemon juice and almond extract to this mixture. Whisk egg yolks in separate bowl then add them to yeast mixture until all wet ingredients are well combined. 

5)     Add to wet ingredients to dry ingredients, just until blended, cover and set aside.

6)    Beat egg whites until stiff – set these aside until ready to use.  Take this time to clean up kitchen mess.  You can also use this time to prepare your own lemon curd and blueberry compote if you like, or sip your coffee.  I usually allow the batter to rest for about 20 minutes.    

7)    When ready to make your waffles fold egg whites into waffle batter.  When iron is hot and ready, swipe a half stick of cold butter all over top and bottom to prevent sticking.  Spoon about 2 ounces of batter into center of waffle iron, close top and cook until light indicates waffle is ready. 

 

Top cooked waffle with a pat of butter and dollops of lemon curd and blueberry compote, (or good blueberry jam).  Dust with powdered sugar for a real showing.                                    Makes about 8 waffles