This is the last day of the week and I am using poppy seeds for my final dish this week. The first three days were for the three popular nuts – cashews, almonds and pistachios and the next three days for the seeds – chia seeds, flaxseeds and now poppy seeds.

I bought some poppy seeds quite a while back to make some Karnataka special dishes in my bid to inculcate more local dishes into our daily meals. But like always, I got distracted by the next bread recipe and the poppy seeds made sad faces from the pantry every day. 

Does it ever happen to you that you are stuck with a craving for a particular taste or flavour for days on end for no reason at all? I have been craving some lemon flavours for the past few weeks. No idea why but the lemon in my fridge are done faster than you can say nimbu pani.

So I looked for a lemon flavoured recipe with poppy seeds and landed on to this one. The daughter, who loves my regular waffle recipe loved this one too as did the husband. So I can safely say this one was a success!

Protein – Poppy seeds

Recipe from here

Makes 14 small waffles

WHAT WE NEED

All purpose flour                   3/4 cup

Baking powder                       1 tsp

Baking soda                             1/4 tsp

Salt                                             1/4 tsp

Sugar                                         2 tbsp

Lemon zest                              1 1/2 tsp

Oil / melted butter.                3 tbsp

Egg                                            1

Lemon juice                            4 tsp

Milk                                          8-10 tbsp

Poppy seeds                            4 tsp

 

WHAT TO DO

•  Preheat the oven to 220C
• Whisk together the all purpose flour, baking powder, baking soda and salt
• Mix the sugar with lemon zest by rubbing the zest together with the sugar to ensure it releases its flavours
• Add the lemon and sugar to the dry ingredients
• Whisk the egg lightly
• Add the lemon juice and milk to the egg and mix 
• Add the egg mixture to the dry ingredients 
• Add the poppy seeds
• Mix to ensure no dry flour is left in the bowl
• Pour the batter into the waffle mould till almost full
• Bake for 10-12 minutes or till the top is golden brown
• Let it rest for 2-3 minutes before de-moulding 
• Serve warm with honey or maple syrup 
• Enjoy!

NOTES

1. You can also cook the waffles in the waffle iron. I use the silicon waffle mould

This is my post for the Mega Marathon under the theme ‘Protein Rich Dishes’

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80