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lemon poppyseed waffles with syrup, lemon curd and lemon yogurt cream

Lemon Poppy Seed Waffles

The combination of bright lemon zest and the delicate crunch of poppy seeds combine in this low FODMAP waffle.

Low FODMAP Serving Size Info: Makes about 3, 8-inch (20 cm) round or 8, 4-inch (10 cm) square waffles; serves 6

Course: Breakfast, brunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: 6 servings
Calories: 395 kcal
Author: Dédé Wilson

Ingredients:

  • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
  • 2 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon baking powder; use gluten-free if following gluten-free diet
  • 1 tablespoon plus 1 teaspoon poppy seeds
  • 1 tablespoon lemon zest, using a rasp-style zester
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) lactose-free whole milk, 2%, 1% or fat free, at room temperature
  • 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces
  • 2 large eggs, at room temperature

Preparation:

  1. Preheat waffle iron according to manufacturer’s instructions. Preheat oven to 200°F/95°C if you want to keep waffles warm between batches.
  2. Whisk together the flour, sugar, baking powder, poppy seeds, lemon zest and salt in a large mixing bowl to aerate and combine. Make a well in the center then set aside.
  3. Heat the milk and butter together in a small saucepan over low-medium heat until butter is melted. Whisk together then pour into a small mixing bowl and allow to cool until just slightly warm. Alternately, you may measure out the milk in a large 4 cup (960 ml) microwave safe Pyrex measuring cup. Add the butter and microwave until butter is melted and milk is warmed. Allow to cool slightly. Whisk eggs into milk/butter mixture until well combined, then pour into well in dry mixture and whisk gently until just combined.
  4. Coat waffle maker lightly with nonstick spray (you will probably only need to do this once). Scoop waffle batter into preheated waffle iron, making sure batter covers the entire surface; do not overfill. Close the top and cook until waffles are crispy top and bottom and golden brown, probably about 4 minutes or so depending on waffle maker. Keep waffles warm in a 200°F/90°C oven directly on rack as you continue to make waffles. Serve waffles immediately with pure maple syrup and/or offer Lemon Yogurt Cream and/or Lemon Curd as options.

Tips

  • If your milk and butter hasn’t cooled and you add the eggs, they might scramble, so take care. Also if you add any cold ingredients to the melted butter, it will seize up and you will get little hard butter pieces suspended in the batter, which will then be too thick to work with.

If You Can Tolerate

  • Fructans: If you passed the fructan wheat Challenge you can use regular unbleached all-purpose flour in place of the gluten-free. Measure out this substitution by weight for best results.
  • Lactose: If you passed the lactose Challenge use regular whole, 2%, 1% or fat free milk.
Nutrition Facts
Lemon Poppy Seed Waffles
Amount Per Serving
Calories 395 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 1g5%
Cholesterol 70mg23%
Sodium 591mg25%
Potassium 37mg1%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 7g8%
Protein 7g14%
Vitamin A 100IU2%
Vitamin C 1.3mg2%
Calcium 32mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.