Lemon Meringue Waffles
Contributed by: Kathryn Hawkins of Crepes, Waffles & Pancakes!
Breakfast and brunch will never be the same again. Nor will main meals, desserts or snack-times. This is a culinary adventure that will take you through the day - even special occasions.
It starts with the basic, simple recipes that make these comfort foods a favorite. But a few extra ingredients take the humble crepe, waffle, or pancake into a realm more exotic and provide fresh inspiration for any restless cook.
- Enjoy Lemon and sultana buttermilk pancakes piping hot from the pan or cold on-the-go.
- Go south-of-the-border with Tex-Mex-style chicken waffles for a hearty main meal.
- Get festive with Thanksgiving pancakes or deep-fried mincemeat pancake pockets.
- Take colorful crepe and fruit skewers on a picnic, or serve them at a child’s party.
- Finish your day with flair and hazelnut waffles with raspberries - drizzled with dark chocolate sauce.
The book includes more than 100 recipes, a brief history of this traditional food, and its regional variations. From the same series as Juice!, Ice Cream!, Soup! and Grill!.
One of my favorite puddings is lemon meringue pie -- I love the contrast between the sharp lemon filling and the sweet marshmallow-like topping. Here I have combined the classic flavors and textures of the pie to make a waffle dessert.
- 1/2 quantity Basic waffle batter, sweetened
- 1 tsp finely grated lemon rind
- 6 Tbsp Greek, or whole-milk, yogurt
- 6 Tbsp lemon curd
- 6 small meringues, lightly crushed
- Mint leaves, to decorate
Prepare the half quantity of waffle batter, adding the lemon rind to the batter. Cook the waffles and keep warm until you are ready to serve.
To serve, gently swirl the yogurt and lemon curd together and spoon on top of the waffles. Sprinkle with crushed meringue and decorate with mint leaves.
Basic Waffle Batter
This batter contains the raising agent baking soda, so use the batter as soon as possible to ensure that the airy, spongy texture is retained. Add the extra-fine sugar if serving with a sweet topping.
Makes 12 Waffles
- 2 cups (250g) plain flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp (30g) extra-fine sugar (optional)
- 1 egg, separated
- 1 1/4 cups (100ml) milk
- 1/4 stick (30g) unsalted butter, melted
Prepare and preheat the waffle irons or waffle machine as directed. Combine the flour with the baking soda, salt and sugar, if using, in a bowl and make a well in the center. Add the egg yolk and milk, and gradually work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter.
In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.
Reprinted from Crepes, Waffles & Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, and Delicious Desserts by Kathryn Hawkins. (May 2006; $15.95US; 1-56148-520-9) Copyright by Good Books (www.goodbks.com). Used by permission. All rights reserved.
Kathryn Hawkins is an experienced food writer and stylist. She has worked on several women's magazines on the full-time staff and now as a freelancer. Kathryn recently moved to Scotland from London, and now works from her beautiful Victorian guesthouse. She plans to open a cooking school and run residential and one-day culinary workshops in the house.
Kathryn enjoys using local produce in her cooking and writes on a wide range of cooking subjects. Her special interests include casual dining, regional food, cakes and baking, kid's cooking, food for health and healthy eating. Kathryn has been writing cookbooks for over a decade and has written several books on healthy eating.
For more information, please visit www.goodbks.com.
Serving Size: Makes 6 Servings