Courtesy of the Little Rooster Café, Manchester, VT

4 servings

INGREDIENTS:

Blueberry Sauce:
1-pound frozen blueberries, thawed, undrained
½ cup plus 2 Tablespoons apple juice
½ cup sugar
1 Tablespoon cornstarch
1 Tablespoon fresh lemon juice

Lemon-Poppy Seed Waffles:
1 ½ cups all purpose flour
6 Tablespoons sugar
2 Tablespoons poppy seeds
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 large eggs
1 ¼ cups buttermilk
¼ cup (1/2 stick) unsalted butter, melted (try this butter)
1 Tablespoon grated lemon peel

DIRECTIONS:

For the Blueberry Sauce: Bring blueberries, ½ cup apple juice and sugar to a boil in a heavy, medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes. Dissolve 1 Tablespoon cornstarch in remaining 2 Tablespoons apple juice and add to blueberry mixture. Add lemon juice. Bring to a boil, stirring constantly: simmer until thick, about 1 minute. Cool slightly. (Can be made two days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving)

For Lemon-Poppy Seed Waffles: Whisk first six ingredients in large bowl to blend. Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk until just blended. Let mixture stand for 15 minutes.

Preheat waffle iron according to manufacturer’s directions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through about 7 minutes (cooking time will vary between waffle irons). Repeat with remaining batter. Serve immediately with warm blueberry sauce.