These waffles, golden on the outside and tender inside, are luscious topped with tart, silky Lemon Cream, or a scoop of vanilla ice cream.
Lemon Cream:
1 large egg
2 large egg yolks
⅓ cup sugar
½ cup fresh lemon juice
1 tablespoon grated lemon zest
1 cup heavy cream
Poppy Seed Waffles:
1 cup all-purpose flour
1 cup cake flour
½ cup sugar
¾ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons poppy seeds
1 cup sour cream
½ cup milk
3 large eggs, separated, at room temperature
4 tablespoons (½ stick) butter, melted
½ teaspoon pure almond extract
Prepare the lemon cream: In a medium-size bowl, whisk together the egg, egg yolks, and sugar. Slowly add the lemon juice, whisking until well blended. Transfer the mixture to a medium-size saucepan and cook over medium heat, whisking constantly, for 8 to 10 minutes, or until the mixture begins to thicken. Remove the pan from the heat and stir in the lemon zest. Transfer the mixture to a shallow bowl and let cool to room temperature. Refrigerate for 2 hours, or until thoroughly chilled.
In another medium-size bowl, using an electric mixer set at high, beat the cream until soft peaks form. Using a rubber spatula, gently and thoroughly fold the whipped cream into the lemon mixture. Refrigerate until ready to serve.
Prepare the waffles: Preheat the oven to 200°F. Preheat a waffle iron. In a medium-size bowl, sift together both flours, the sugar, baking powder, and baking soda. Stir in the poppy seeds.
In another medium-size bowl, whisk together the sour cream, milk, egg yolks, butter, and almond extract. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter.
In another medium-size bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.
Lightly grease or spray the grids of the waffle iron. Follow the manufacturer’s instructions, or spoon about ⅓ cup 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, the edges look dry, and they do not stick to the grids. Transfer the waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.
Transfer the waffles to warmed serving plates and top each serving with lemon cream. Makes 8 to 10 waffles.