There’s plenty of lemon flavor in these slightly sweet, cakelike waffles. Their pale yellow color contrasts beautifully with the deep purple blackberries. Fresh berries are best, but frozen or canned can be substituted. Set out additional lemon-flavored yogurt or unsweetened whipped cream to serve with the waffles.
Blackberry Topping:
2½ cups fresh blackberries
2 tablespoons granulated sugar
Lemon Waffles:
2 cups all-purpose flour
¼ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup lemon-flavored yogurt
¾ cup milk
2 large eggs, at room temperature
5 tablespoons butter, melted
2 teaspoons grated lemon zest
Confectioners’ sugar, for dusting (optional)
Prepare the topping: Place the blackberries in a medium-size nonreactive bowl. Sprinkle the granulated sugar over them and stir gently to combine. Using a wooden spoon, mash the berries to bring out their juice. Let stand at room temperature until ready to serve.
Prepare the waffles: Preheat the oven to 200°F. Preheat a waffle iron. In a medium-size bowl, combine the flour, granulated sugar, baking powder, and baking soda. In another medium-size bowl, whisk together the yogurt, milk, eggs, butter, and lemon zest. Pour this mixture into the dry ingredients, stirring to form a smooth batter.
Lightly grease or spray the grids of the waffle iron. Follow the manufacturer’s instructions, or spoon about ⅓ cup of batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the baked waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.
Transfer the waffles to serving plates and top each serving with the blackberries. Dust with confectioners’ sugar, if desired. Makes 8 to 10 waffles.