Vafler Med Sitronsmak Norway Lemon Waffles Recipes

Steps:

• 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.
• Preheat waffle iron according to manufacturer's instructions.
• 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.
• Ladle batter into prepared waffle iron and cook according to manufacturer's instructions.

Steps:

• Beat eggs and sugar until thick and fluffy, about 10 minutes.
• Alternately fold in the flour, which has been sifted with lemon peel, and sour cream.
• Stir in the butter and lemon juiceand set batter aside to rest 10-15 minutes.
• Heat heart-shaped waffle iron. It is hot enough when drops of water sprinkled on its surface sputter.
• Pour approximately 3/4 cup batter into the center of the iron.
• Lower cover and bake until the steaming stops, 30-60 seconds on each side.
• Do not peek during baking period.
• Makes 6 waffles.

Steps:

• In a medium mixing bowl, whisk the eggs and sugar until fluffy.
• Whisk in the flour, cardamom, and sour cream until smooth and creamy.
• Melt the butter and stir it into the mixture, then set aside for 10 minutes.
• Grease your waffle iron according to manufacturer's instructions with butter/Earth Balance, oil, or cooking spray. Pour on batter in 1/2-cup increments and cook according to your judgment or manufacturer directions. Serve with powdered sugar and lingonberry jam.

Steps:

• Preheat waffle iron.
• Place flour, sugar, baking soda, and salt in mixing bowl and stir to combine.
• In a second bowl, whisk eggs, buttermilk, and vanilla until blended. Stir wet mixture into dry ingredients. Stir in lemon juice and zest. Fold in melted butter and then vanilla yogurt with a rubber spatula or wooden spoon. Let batter rest a few minutes before using.
• Pour batter onto the center of the lower grid. Allow batter to spread toward edges for 5 seconds. Close lid of waffle iron and cook according the waffler instructions. Repeat with remaining batter.
• For best results, serve immediately.
• Variations:
• For lemon ginger waffles, add 1 tablespoon of grated fresh ginger to the batter with the juice and zest. For lemon blueberry waffles add 1 cup of blueberries to the batter as the last ingredient.

Steps:

• Stir baking soda into 1 cup soured milk.
• Melt and cool the butter.
• Whisk together eggs, sugar and vanilla.
• Whisk in melted, cooled butter.
• Add in flour and baking soda/soured milk. Stir.
• Add the rest of the soured milk. You might need to add a bit extra but the batter should be pretty thick.
• You should make the waffles right away but you can keep the batter in the fridge until the next day.