Lemon-Poppy Seed Belgian Waffles With Blackberry Maple Syrup

• 2 cups all-purpose baking mix
• 1 to 2 Tbsp. poppy seeds
• 1 tablespoon lemon zest
• 1 1/4 cups cold club soda
• 1 large egg, lightly beaten
• 1/4 cup butter, melted
• Creme fraiche (optional)
• Garnish: fresh mint sprigs

1. Stir together baking mix, poppy seeds, and lemon zest. Whisk together club soda, egg, and butter in a small bowl; gently whisk egg mixture into poppy seed mixture. (Mixture will be lumpy.) Let stand 3 minutes.
2. Cook batter in a preheated, oiled Belgian-style waffle iron until golden (about 3/4 to 1 cup batter each). Serve with Blackberry Maple Syrup and, if desired, creme fraiche. Garnish, if desired.
3. Note: If you don't have a Belgian-style waffle iron, use 1/2 cup batter for each waffle in a traditional waffle iron.
4. Try This Twist!
5. Lemon-Poppy Seed Pancakes: Prepare batter as directed. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.

allpurpose, poppy seeds, lemon zest, cold club soda, egg, butter, crueme, mint sprigs

Taken from www.myrecipes.com/recipe/lemon-poppy-seed-waffles (may not work)