← Back to Search Results
Summer Waffles with Lemon Sauce

Photo by: Tamasin Noyes
Comments: 0
 

Recipe

Diners have their own special language. For example, if these waffles were served in a diner, they might be called “Summer Checkerboard with a Twist.”

Yield: Serves 4

Ingredients

For the Waffles:

  • 3 cups soy milk
  • ¼ cup sugar
  • 2 teaspoons active dry yeast
  • ¼ cup canola oil
  • 3½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • Lemon Sauce (recipe follows)
  • Fresh berries, for serving

For the Lemon Sauce (makes 1 cup):

  • ¼ cup fresh lemon juice
  • ¼ cup soy milk
  • 3½ to 4 cups confectioners sugar, sifted
  • 1 teaspoon fresh lemon zest
  • Pinch salt

Directions

To make the waffles:

1. Heat the soy milk to lukewarm then transfer to a large bowl. Stir in the sugar and yeast. Set aside to bubble and proof, about 5 minutes. Stir in the oil.

2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon and mix well. Add the dry mixture to the wet mixture. Stir in the vanilla and mix well. Cover the batter with plastic wrap and let rise overnight in the refrigerator or for several hours at room temperature. The longer the batter sits, the thicker it will be.

3. Preheat the oven to 250°F. Spray the waffle iron with nonstick cooking spray. Preheat the waffle iron. Stir the batter. If it’s too thick to spoon onto the waffle iron, stir in a little more soy milk until smooth. When the waffle iron is hot, cook the waffles according to the manufacturer’s instructions.

To make the Lemon Sauce:

Combine all the ingredients in a small bowl. Whisk together until well combined. Add a little more confectioners’ sugar or soy milk until the mixture reaches the desired consistency.

To serve:

Transfer the cooked waffles to an ovenproof platter and keep warm in the oven until all of them are cooked. To serve, drizzle with Lemon Sauce and top with berries.


© 2010 Tamasin Noyes
 

Nutritional Information

Nutrients per serving (% daily value)

1033kcal (52%)
970mg (40%)
199g
5g
18g (28%)
0g
2g (8%)
10g
6g
0mg (0%)
107g
19g
77mg
397mg
0mcg RAE (0%)
8mg (13%)
211mg (21%)
7mg (38%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
a-new-way-to-cook A New Way to Cook
by Sally Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
food-to-live-by Food to Live By
by Myra Goodman
mom-a-licious Mom-a-Licious
by Domenica Catelli
big-fat-cookies Big Fat Cookies
by Elinor Klivans
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
lidias-italy Lidia's Italy
by Lidia Bastianich
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?