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