Lemon Walnut Waffles

It's officially summer!!!!!!!! I originally wanted to make lemon poppyseed pancakes, but I am having trouble finding poppyseeds. These were a close substitute though. 

How to make lemon walnut waffles: 

Step 1: Ignore the random slabs of meat your roommate has left chillin' on a chair.

 Step 2: Zest your lemon!

Step 3: Realize the recipe called for lemon extract, not lemon juice. Decide to use juice anyway. Squeeze your lemon as hard as you can! Mix in a bunch of other stuff.

Step 4: Pour batter into iron, and sprinkle with chopped walnuts.

Step 5: Remove, admire, and devour.

These are not a super crispy waffle, but they are delightfully airy. The lemon flavor is mild but noticeable. Next time I might omit the walnuts to let the lemon flavor through more. 

I ate one plain and one with maple syrup. Happy Summer!

Lemon Walnut Waffles Makes 10 square waffles Adapted from Sunny Anderson 2 cups all-purpose flour 1 teaspoon baking powder 2 tablespoons sugar + 3 tablespoons sugar 1/4 teaspoon salt 3 eggs, divided 1.75 cups milk 1/4 cup vegetable oil Zest from 1/2 lemon Juice from 1 lemon  1/2 cup chopped walnuts Mix flour, baking powder, 2 tablespoons sugar, and salt in a large bowl In a separate bowl, whisk egg yolks then add milk, oil, zest, and lemon juice and mix. Pour wet ingredients into dry and stir until just combined Whisk egg whites and 3 tablespoons sugar in a small bowl then add to other ingredients.  Pour batter into waffle iron, sprinkle with walnuts, and cook until steam stops rising from iron