Lemon Cranberry Waffles
Ingredients
- 1 3/4 cups flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 2 tablespoons sugar ⓘ
- 3 eggs ⓘ
- 7 tablespoons vegetable oil ⓘ
- 1 1/2 cups milk ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1/2 tablespoon fresh lemon juice ⓘ
- 1/2 tablespoon lemon rind, 1 whole lemon ⓘ
- 1/4 cup dried cranberries, cutt into smaller bits ⓘ
Instructions
- Separate the eggs. Beat the egg whites until frothy. Add 1 tbsp of sugar and beat until peaks starts forming. Set aside.
- Spray Pam on waffle iron. Preheat waffle iron.
- Sift the dry ingredients into a medium sized bowl. Add the egg yolks and the rest of the ingredients to the bowl. Beat until no lumps. Fold the stiff egg whites into the batter using a spatula.
- When the waffle iron is hot, add 1/2 cup (about 2 soup laddles) of batter to the center of the waffle iron, quickly spread batter horizontally. Close the top and cook for 2-2'15 minutes.
- Leftover waffles can be frozen. When you want to eat them later on, just pop them quickly into the toaster oven for a few minutes and they'll taste just like fresh waffles!
Nutrition & Diet Analysis (per serving)
696
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).