I love sunny, weekend mornings.
To wake up on Saturday and see the sun streaming through the blinds always puts me in a good mood.
Unfortunately, Mr. Vittles only shares this feeling with me one day a week. He works Sundays March through September. So on Saturdays, he usually gets up super early to make the most of his day. Which means that even when I wake up in a good mood (like yesterday) big weekend breakfasts are usually not in the cards.
But yesterday I was really feeling like some waffles, so I decided... why not have breakfast for dinner?
I happen to like my waffles sweet & crispy, so I adapted Mark Bittman's basic waffles to include more sugar and also lemon & coconut milk - Mr. V said they tasted like fortune cookies! He put real maple syrup on his, but I opted for fresh whipped cream & strawberrries.
Sugar, lemon, whipped cream, strawberries.... whooo-eee!
Ok, so maybe it was more like having dessert for dinner?
Sweet Lemon Waffles
- 1 1/2 C. flour
- 2 1/4 t. baking powder
- 1/4 t. salt
- 1/4 C. sugar
- 2 eggs
- 3/4 C. milk
- 1/2 C. coconut milk
- 1 t. lemon zest
- 1 t. lemon juice
- 4 T. butter, melted & cooled
Preheat waffle iron. In a large bowl, combine dry ingredients (flour through sugar). In small bowl, whisk eggs with milks, lemon zest and lemon juice. Add butter and whisk to combine.
Make a well in dry ingredients, then pour in wet. Mix just until dry ingredients become wet - do not overmix. Grease waffle iron and cook according to manufacturer's instructions. Makes 3-6" waffles.
Recipe Adapted from Mark Bittman's "How to Cook Everything"