Lemon waffles with a pleasantly crunchy poppy seed. Top with a tablespoon of thick Greek yogurt, blackberry and maple syrup, and a handful of fresh blackberries in season... delicious.

To prepare the syrup in the off-season, we can use blackberries frozen. If we want to serve waffles for breakfast, the syrup is ready and mixed We can keep the cake in the fridge overnight to bake fresh waffles in the morning.



350 g of blackberries

1 teaspoon of lemon juice

3 tablespoons of maple syrup


300 g of flour

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

20 g of sugar

20 g of poppy seeds

Grated zest of 1 lemon

30 ml of lemon juice

250 ml of sparkling water

2 eggs

80 g of melted and cooled butter

lubrication oil waffle iron



Greek type thick natural yoghurt




In a small saucepan, heat the blackberries with lemon juice, the fruit will start to release juice. Reduce a moment, take it off the heat, add maple syrup, mix and set aside. For pouring waffles, we can use only the syrup or the whole with fruit.


All ingredients for the dough (except oil) exactly mix and set aside for 5 minutes. We heat up the waffle iron. Grease the top and bottom plates of the waffle iron a small amount of oil, the best way to do this is to use a brush. Put the dough in portions until it is well heated waffle iron - the amount depends on the size of the waffle iron - bake until obtained golden color.

We serve it best while still hot with a spoonful of yoghurt and a sauce of blackberries and maple syrup. During the season, we serve waffles with fresh blackberries.

Enjoy your meal!

also check

Baked pancake or Dutch Baby


Breakfast or dessert - yogurt with roasted plums and granola


Strawberries in honey with yogurt and golden linseed


Buckwheat pancakes with kefir, rosemary and honey



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