Gaufres au citron

Source: Christine Cushing Live: Lemon Waffles

Yield: 6


Lemon Waffles

  • 1 3/4 cups all-purpose flour, sifted (425 ml)
  • 2 teaspoons baking powder (10 ml)
  • 1/2 teaspoon baking soda (2 ml)
  • 1/4 teaspoon salt (1 ml)
  • grated zest of 1 lemon
  • 1 3/4 cups 2 % milk, at room temperature (425 ml)
  • 1/4 cup melted butter (60 ml)
  • 3 eggs, separated, at room temperature
  • 2 tablespoons icing sugar (30 ml)

Blueberry Sauce

  • 2 cups wild blueberries (fresh or frozen) (500 ml)
  • 1/3 cup maple syrup (75 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon chopped fresh purple basil, optional (15 ml)


Lemon Waffles

  1. 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.
  2. Preheat waffle iron according to manufacturer’s instructions.
  3. 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.
  4. Ladle batter into prepared waffle iron and cook according to manufacturer’s instructions.

Blueberry Sauce

  1. Combine blueberries, maple syrup and lemon juice in a medium saucepan and cook gently over low heat, mashing blueberries slightly, until reduced and slightly thickened, about 5 minutes. Remove from heat and let cool slightly. Stir in basil. Serve warm over waffles.

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