Absolutely love the texture and flavor of these waffles. The fine grain cornmeal gives just a slight crunchy texture to the waffles - and the lemon and hint of lavender just fell so decadently Spring. These waffles are perfect for brunch and pair nicely with the Broiled grapefruit & honey.
Lemon and Lavender Cornmeal Waffles
Lemon & Lavender Cornmeal Waffles with Whipped Honey Butter
Tara Bruner
6-8
10 minutes
15 minutes
American
Breakfast
Lemon, honey, cornmeal, and a light hint of lavender combine for a delicious spring waffle recipe.
Ingredients
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1 1/2 C fine grain cornmeal
1 1/2 C all-purpose white flour
1 TBS baking powder
1 tsp baking soda
1 tsp fine sea salt
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1 tsp dried white culinary lavender
Zest of 1 lemon
2 1/2 C milk/milk alternative, room temp
2 TBS fresh lemon juice
1/4 C Meyer Lemon EVOO
1/4 C honey
2 eggs, room temp
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1/2 C (1 stick) unsalted butter at room temp
2 TBS honey
zest of 1 lemon
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Starlight Herb's Lavender Sugar
Extra honey for drizzling
Directions
Add lemon juice to milk and let sit for about 10 minutes. While waiting, mix dry ingredients together. Add lemon zest and dried lavender and stir gently. Mix in honey with milk mixture. Add to the flour mixture and stir until just combined. Add the Meyer Lemon EVOO and stir. Add the eggs in one at a time and stir until combined. Cook according to your waffle maker’s instructions. Serve with a dollop of the whipped butter and sprinkle with the lavender sugar. Can drizzle more honey on top if desired. I would not use maple syrup - the flavor would over power and not go well with the lemon and lavender.
