You know me and my love affair with butter syrup. This Lemon Poppyseed Syrup was totally amazing on these waffles. The sweet & sour combination was amazing together with these waffles! (Don’t worry, they would be great with regular syrup too 🙂


Multigrain Waffles with Lemon Poppyseed Syrup
  1. 2 cup white flour
  2. 2 1/2 cup wheat flour
  3. 1/2 cup powdered milk
  4. 2 cup water (or 2 c. milk and no powdered milk)
  5. 1 tsp. salt
  6. 1/4 cup sugar
  7. 1/2 cup oil
  8. 6 eggs
  9. 2 Tbs. baking powder
Lemon Poppyseed Syrup
  1. 1 stick butter
  2. 2 cup sugar
  3. 2 tsp. poppyseeds
  4. Juice and zest of one lemon
  5. 1/4-1/3 cup evaporated milk
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  1. Waffles: In a large bowl, mix together the eggs, oil, sugar, salt, and powdered milk (or use regular milk instead of water and powdered milk). Whisk until eggs are blended. Add the water, baking powder and flour(s). Mix until combined (don't over mix). Pour batter onto a hot waffle iron and cook until golden brown. Serve with maple syrup, butter syrup or the Lemon Poppyseed syrup below.
  2. Syrup: In a sauce pan, begin cooking on low heat the butter and sugar. Simmer on low until the sugar begins to dissolve. Add the evaporated milk, lemon zest, lemon juice and poppyseeds. Simmer on low until the syrup is smooth and begins to thicken.
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