Food and Recipes Recipes Lemon-Poppy Seed Belgian Waffles with Blackberry Maple Syrup Be the first to rate & review! Learn how to make Lemon-Poppy Seed Belgian Waffles with Blackberry Maple Syrup. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell Total Time: 30 mins Yield: 4 servings Ingredients Waffles 2 cups all-purpose baking mix 1 to 2 tablespoons poppy seeds 1 tablespoon lemon zest 1 1/4 cups cold club soda 1 large egg, lightly beaten 1/4 cup butter, melted crème fraîche (optional) Garnish: fresh mint sprigs Blackberry Maple Syrup ½ cup maple syrup 1 (12-ounce) package frozen blackberries, thawed (can substitute for frozen mixed berries) 1 teaspoon lemon zest 2 teaspoons lemon juice Directions Stir together baking mix, poppy seeds, and lemon zest. Whisk together club soda, egg, and butter in a small bowl; gently whisk egg mixture into poppy seed mixture. (Mixture will be lumpy.) Let stand 3 minutes. To make the syrup, combine all ingredients into a medium bowl and let sit until ready to serve. Cook batter in a preheated, oiled Belgian-style waffle iron until golden (about ¾ to 1 cup batter each). Serve with Blackberry Maple Syrup and, if desired, crème fraîche. Garnish, if desired. Tips Note: If you don't have a Belgian-style waffle iron, use 1/2 cup batter for each waffle in a traditional waffle iron. Try this twist! Lemon-Poppy Seed Pancakes: Prepare batter as directed. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Rate it Print