Lemon Cranberry Waffles

Name: Lemon Cranberry Waffles
Ingredients: 1 3/4 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons sugar; 3 eggs; 7 tablespoons vegetable oil; 1 1/2 cups milk; 1 teaspoon vanilla extract; 1/2 tablespoon fresh lemon juice; 1/2 tablespoon lemon rind, 1 whole lemon; 1/4 cup dried cranberries, cutt into smaller bits

11 ingredients

5 steps

Ingredients

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
3 eggs
7 tablespoons vegetable oil
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 tablespoon fresh lemon juice
1/2 tablespoon lemon rind, 1 whole lemon
1/4 cup dried cranberries, cutt into smaller bits

Directions

1

Separate the eggs. Beat the egg whites until frothy. Add 1 tbsp of sugar and beat until peaks starts forming. Set aside.
2

Spray Pam on waffle iron. Preheat waffle iron.
3

Sift the dry ingredients into a medium sized bowl. Add the egg yolks and the rest of the ingredients to the bowl. Beat until no lumps. Fold the stiff egg whites into the batter using a spatula.
4

When the waffle iron is hot, add 1/2 cup (about 2 soup laddles) of batter to the center of the waffle iron, quickly spread batter horizontally. Close the top and cook for 2-2'15 minutes.
5

Leftover waffles can be frozen. When you want to eat them later on, just pop them quickly into the toaster oven for a few minutes and they'll taste just like fresh waffles!