Cooking is like fashion for me. And, like food, I adore clothes, accessories, shoes, scarves–you get it! Food has to be stylish. Food has to be presented uniquely. I’m always searching for cool ways to transform the presentation of foods. With this recipe I was thinking waffles, but not just a regular waffle, but babycake waffles!
Since I’d bought the waffle grilling/skillet, which is now one of my ‘picks’ here at Ally’s Boho Picks in ‘Kitchen Stuff,’ (you might want to invest in one)…there’s SO MUCH you can do with this pan besides ‘waffles’! I mean next time I’m going to do something chocolate and make ice cream sammiches! For now though, enjoy the ‘Poppy Seed Lemon Cheesecake Waffles’…oh, yeah, I did some cream cheese and confectionery sugar spread between two waffles and made sammiches, too!
Makes: 12-15 small waffles
What you need:
2 beaten eggs
1 tbl lemon zest
2 tbl lemon juice
1 tbl sugar
2 cups Greek Gods Honey Lemon yogurt (divided)
½ cup whipped cream cheese
1 packageLemon Poppyseed Muffin mix
½ cup sour cream
3 tbl honey
What you do:
Note: I used a waffle skillet which makes small, approximately 3” diameter, round waffles. You can use a regular waffle maker. Or you can use a skillet coated with cooking spray and make ‘silver dollar’ size pancakes.
Heat your waffle skillet or waffle maker having it ready to put in the first batter.
In a medium size mixing bowl, combine the beaten eggs, lemon zest, lemon juice, 1 cup of Honey Lemon Greek Gods yogurt, whipped cream cheese and whisk together well for several minutes. Add the package of Martha White Lemon Poppyseed muffin mix and blend well into the wet mixture. The batter will be slightly thicker than a cake batter mixture.
Using a hot waffle skillet coated with cooking spray, dollop a heaping tablespoon plus of the batter into each of the waffle openings. Have cooking heat on medium to medium low. Cook for about 2 ½ minutes on the first side or until small bubbles begin to form and the edges of the batter are somewhat cooked. Gently flip the waffle onto the other side and cook for another 2 ½ minutes or until done. Remove and repeat until all the batter is used.
In a bowl, mix the sour cream, honey and other cup of Honey Lemon yogurt and dollop on top the waffles.
©Alice D’Antoni Phillips Ally’s Kitchen