Meyer Lemon Buttermilk Waffles

• 2 cups Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1-1/4 cup Buttermilk
• 1/2 cups Milk
• 4 Tablespoons Butter, Melted
• 2 whole Eggs
• 1 Tablespoon Sugar
• 2 Tablespoons Meyer Lemon Juice, Freshly Squeezed
• 1 Tablespoon Meyer Lemon Zest
• FOR SERVING:
• Powdered Sugar
• Meyer Lemon Wedges
• Butter
• Pure Maple Syrup

1. Preheat your waffle iron.
2. In a mixing bowl, combine the flour, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, melted butter, eggs, sugar, lemon juice and zest. Pour mixture over the dry ingredients and whisk together until smooth.
3. Spoon batter into your waffle iron as directed by manufacturer's instructions. Cook until golden brown, crisp, and cooked through (in my waffle iron, that's about 4 minutes). Serve waffles immediately with powdered sugar and lemon wedges, with butter and syrup on the side.
4. Note: I have found that waffles are always best straight from the iron, so that they are crisp on the exterior. As they cool, they become less crisp. If you cannot serve them immediately from the iron, keep warm in a 200u0b0F oven until ready to serve.

flour, baking soda, salt, buttermilk, milk, butter, eggs, sugar, lemon juice, lemon zest, powdered sugar, lemon wedges, butter, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/waffles/meyer-lemon-buttermilk-waffles/ (may not work)