52nd

So winter is on it's last breath. Hopefully soon we will see not only more sunshine but also first fresh spring vegetables at the market. For me, such vegetables always were radishes, green onions and herbs. My mom used to make this delicious salad she called "spring salad". But that's a different story for another entry...

Now we are still short on seasonal veggies here in Northeast, however, luckily we have some imports from Cali. One of my favorites, of course, lemons! As an old cliché goes, when life gives you lemons... well, I made lemon cake waffles.

{3} Lemon Cake Waffles

WET:
3 Tb spoon sugar
2 oz unsalted butter, melted OR 1/4 cup vegetable oil
16 oz cultured buttermilk room temp
3 whole large eggs
1/4 t spoon vanilla extract
lemon zest from one medium lemon, about 2 Tb spoons


DRY:
2 cups all purpose flower
1 t spoon baking soda
1 1/2 t spoon baking powder
1/2 t spoon salt


Mix all WET in one bowl, mix all DRY in another and then combine both mixtures and whisk until smooth. Fry waffles on a preheated waffle iron, according waffle iron instructions. Serve with warm maple syrup or raspberry jam/syrup.