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Crepes, Waffles & Pancakes! by Kathryn Hawkins
© 2006 Kathryn Hawkins

Tangy. One of my favorite puddings is lemon meringue pie -- I love the contrast between the sharp lemon filling and the sweet marshmallow-like topping. Here I have combined the classic flavors and textures of the pie to make a waffle dessert.
Serves 6

• 1/2 quantity Basic waffle batter, sweetened (below)
• 1 tsp finely grated lemon rind
• 6 Tbsp Greek, or whole-milk, yogurt
• 6 Tbsp lemon curd
• 6 small meringues, lightly crushed
• Mint leaves, to decorate

Prepare the half quantity of waffle batter, adding the lemon rind to the batter. Cook the waffles and keep warm until you are ready to serve.

To serve, gently swirl the yogurt and lemon curd together and spoon on top of the waffles. Sprinkle with crushed meringue and decorate with mint leaves.

This batter contains the raising agent baking soda, so use the batter as soon as possible to ensure that the airy, spongy texture is retained. Add the extra-fine sugar if serving with a sweet topping.
Makes 12 waffles

• 2 cups (250g) plain flour
• 1/2 tsp baking soda
• 1/2  tsp salt
• 2 Tbsp (30g) extra-fine sugar (optional)
• 1 egg, separated
• 1 1/4 cups (100ml) milk
• 1/4 stick (30g) unsalted butter, melted

Prepare and preheat the waffle irons or waffle machine as directed. Combine the flour with the baking soda, salt and sugar, if using, in a bowl and make a well in the center. Add the egg yolk and milk, and gradually work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter.

In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.



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