First, there’s a hit of lemon zest that gives the finished waffles just the right touch of tartness to complement the sweetness of the syrup, fruit, etc., that normally are put on top. Second, there’s just a little bit of corn meal that adds a nice bit of texture without being overwhelming. A waffle shouldn’t be just a neutral flavored holder for toppings.
The picture at the top of this article shows what looks like a Belgian waffle, with its large size and deep openings to hold the toppings. A true Belgian waffle (meaning the kind they make in Belgium, not the kind you get at carnivals) is made from a yeast batter, which gives the waffle a very light texture. Although I used a Belgian waffle maker, the waffles I cooked were made from an American style batter, which uses baking powder for leavening instead of the yeast. Not to worry, however; as you’ll see, the recipe also includes beaten egg whites for a bit of added lightness. This is especially helpful if, like me, you reduce the fat content by using egg substitute which, as I’ve mentioned here before, tend not to fluff when cooked quite the way that fresh whole eggs do.
This recipe makes six to eight 8” waffles; they’re best eaten right after being made.
Begin preheating your waffle maker according to the manufacturer’s instructions.
To make the batter, first combine the dry ingredients in a large bowl: 1 cup all-purpose flour; 1 cup whole wheat flour; 2 tablespoons of corn meal; 1 tablespoon baking powder; 1 teaspoon kosher salt; 3 tablespoons sugar; ¼ teaspoon cinnamon; ¼ teaspoon ground nutmeg, and the zest of 1 lemon. (Note: if you prefer to use 2 cups of all-purpose flour and no whole wheat flour, that works too; the taste of the cooked waffle just won’t be quite as deep.)
Form a large well in the mixed dry ingredients. Place the wet ingredients - 2 egg-substitute eggs, beaten; 1-1/2 cups skim milk; 1 teaspoon vanilla; and 3 tablespoons of butter substitute, melted - in the well and mix until the wet ingredients are completely combined. After the wet ingredients are combined, mix them into the dry ingredients until a batter forms. (Note: Most recipes call for you to combine the wet ingredients in a separate bowl and then mix them into the dry ingredients. You could do that here too, but why make more dishes to wash later?)
Put two fresh egg whites and a pinch of salt into a bowl, and beat until stiff peaks form.
Carefully fold half of the beaten egg whites into the batter. Repeat with the second half of the beaten egg whites. If necessary, add additional all-purpose flour, a tablespoon at a time, until the desired thickness is achieved. The batter should be on the thick side as shown in the video. (Don’t bother getting popcorn and settling back; the video is only about seven seconds.)
Allow the batter to rest for five minutes.
Make the waffles according to the waffle maker manufacturer’s directions. Serve immediately, topped with butter substitute, syrup, fresh fruit, and whatever else suits your fancy! (I also served mine with turkey bacon slices. They’re not shown in the photo, but you already know what they look like.) Or keep them warm in a 200 degree F oven until you’re ready to serve.
And there you have it: Lemon-Kissed Waffles!
I hope you enjoy these waffles as much as I enjoyed sharing them with you. If you’d like a cookbook-style, notebook-ready copy of the recipe, just mention it in a comment or e-mail and you’ll have it post haste!
Stop back next week for another easy, fun, reduced-fat recipe. Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)