When I make waffles, I make a stack of them. Always enough to have a few leftovers for the next day. For the lemon poppyseed waffles, I was requested (read: commanded) to make a whole bunch. 

Apparently, my home can gobble slice after slice of these light, crisp and lemony waffles without putting a dent in the appetite.

Lemon and poppyseed is a classic combination, ubiquitous in muffins, donuts, and cakes. I’ve experimented with it even in pancakes. And it did not disappoint in the waffles. 

The seeds lent a nutty note and gorgeous crunchy texture to the waffles, a perfect counterpoint to the fresh summery flavor of lemon.  

How to make lemon poppy seed waffles?

• Begin by sifting all-purpose flour with baking powder, baking soda, and salt. 
• In a separate bowl, mix coconut milk with vinegar and set aside for a few minutes. Then whisk in coconut oil. 
• Pour the wet ingredients over dry and mix. Add a splash of milk if you feel the batter is too thick. You’re gunning for soft-dropping consistency here. 
• Fold in the poppy seeds along with the lemon zest. I relish the aromatic punch of citrus flavor. So, I added some lemon juice too. 
• Ladle the batter on your greased and preheated waffle iron and cook till crispy golden!

Substitutes for ingredients in the waffle recipe

• Flour: You can use whole wheat flour instead of all-purpose or use both of them in a 1:1 ratio. For gluten-free waffles, try buckwheat as I did for my apple cinnamon waffles and beetroot waffles.
• Milk: If you don’t have access to coconut milk, use what you have at hand. Any milk will work like a charm here.
• Oil: Instead of coconut oil, you can try any vegetable oil or even butter. With butter, make sure it is melted. 

• Sugar: I didn’t add any sugar to the waffles because I served them with plum compote and no additional sweetness was necessary. But you can add a tablespoon or two of powdered sugar to the batter. 
• Egg: Yes, you can incorporate an egg into the waffle batter. But remember to reduce the amount of milk and adjust the liquid ingredients accordingly to get the right consistency. 
• Poppyseeds: In India, the smaller and milder tasting white poppyseeds are common. I got my hands on a bag of black poppyseeds thanks to my sister-in-law, who was visiting earlier this year from the US.

In case you’re unable to find them, substitute them with:

• Black sesame seeds: the flavor profile will change, but they’ll impart the same texture and look to the waffles. 
• Chia seeds: they are flavorless, so you’ll get to enjoy the citrusy burst along with a crunch in the waffles. 

Serving the lemon poppyseed waffles

Typically, we’d drench our waffles in maple syrup or honey and serve them with fresh, diced fruits. But I had some plums leftover after baking a batch of plum & cardamom muffins. So, I quickly decided to make a compote. 

How to make a fruit compote?

• Pick any seasonal fruit you prefer and chop it. 
• Add it to a thick bottom saucepan with a splash of water, a vanilla bean, and raw sugar. 
• Let it cook on medium flame till the fruit is mushy and juices bubbling. 
• Taste and adjust for sweetness. 

For a mango compote, hop here. For a gooseberry compote, go here. 

Serve the waffles while they are still warm and crunchy with a dollop of fruit compote. Or you can relish them with a scoop of vanilla and take them from breakfast to dessert in half a second. 

The lemon poppyseed waffles keep well in the refrigerator for a day. Just remember to pop them in the oven or toaster to crisp them up. 

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