Orange Poppy Seed Buttermilk Waffles take all that’s good about a crispy, eggy waffle one which holds all the sticky, burnished maple syrup and combines it with one of my favourite cakes – orange poppyseed. Served with an orange salad – especially good when blood oranges are in season, add a dollop of whipped or clotted cream and you’ve got quite the brunch. Perhaps a mimosa or two wouldn’t go astray. A very civilized way to get your daily dose of vitamin C, no?
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Use whatever oranges you prefer or are in season. I’ve used a combination of navel and blood oranges. Or if you can find them, then try Cara Cara oranges, a cousin of the blood orange and my firm favorite. If you’re a fan of waffles and orange poppyseed cake, then you’ll love these Orange Poppyseed Buttermilk Waffles. Make up the batter for the waffles the night before and leave in the fridge overnight. You can also make the orange salad the night before too so all that’s left to do the next morning is make the waffles, maybe cook some bacon, brew a nice pot of coffee or tea and if you’re heading down this road – pour some mimosas. Pour me one please.
ORANGE POPPY SEED BUTTERMILK WAFFLES
Equipment
- waffle maker
Ingredients
- 2 tablespoons poppy seeds
- 1/3 cup fresh orange juice
- 1 1/2 cups self-rising flour
- 1/4 cup granulated sugar
- Pinch of sea salt
- 1 3/4 cups buttermilk
- 2 tablespoons orange zest
- 1/2 cup butter, melted, plus extra for greasing the waffle maker
- 2 large eggs
- 2 teaspoons vanilla extract
- Orange slices, maple syrup and cream, for serving
Instructions
- Preheat the oven to 325°F (160°C). Place a wire rack on a baking sheet in the oven. This is to place the waffles on once they cook to keep warm.
- In a small bowl or measuring cup, combine poppy seeds and orange juice. Let sit for 5 minutes while you make the batter.
- In a medium bowl, whisk together the flour, sugar and salt. Make a well in the center of the flour mixture and add the juice and poppyseed mixture, buttermilk, zest, butter, eggs and vanilla. Whisking in the center of the bowl to combine the wet ingredients, whisk until combined. Stir well until all the flour is incorporated and the mixture forms a smooth batter. Let sit for 10 minutes. If the batter looks too thick after 10 minutes, add a little more buttermilk, a little at a time. The batter should have the consistency of cold runny honey.
- Heat the waffle maker according to the manufacturer’s instructions. Brush a little of the extra melted butter over the waffle maker and carefully ladle about 1/4 cup (60ml) of batter into each section of the waffle maker – please note, this is what my waffle maker could hold, if your waffle maker is small then use less batter. It’s trial and error. Cook the waffles for 3 to 4 minutes until golden brown. Remove to the oven to keep warm. Repeat with the remaining batter.
- While the waffles are cooking, slice up some peeled oranges, whip some cream, if using, put a pot of coffee on and have some maple syrup at the ready.
- Serve the waffles in a stack, drizzle with syrup and top with oranges. Serve with cream if desired. Makes about 12 to 16 waffles – serve 2 to 3 per person.
Nutrition
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