Lemon poppyseed waffles recipe
Lemon Poppyseed Waffles recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 2 slightly beaten eggs
- 2 cups Bisquickbaking mix
- Two 8-ounce cartons of lemon yogurt
- 1/2 cup cooking oil
- 2 teaspoons poppy seeds
- Lemon yogurt and lightly shredded lemon peel for topping if desired
Lightly grease grids of a waffle baker. Preheat. In a bowl combine all ingredients and stir until just slightly lumpy. Pour into the grid amount needed for size. Spread slightly. Bake 4 to 5 minutes. Serve hot with syrups (strawberry, maple, etc.) or garnish with yogurt and lemon peel.
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