My daughter shared this recipe with me when she was in college and every time she comes home to Texas, she requests these lemon poppyseed waffles for breakfast.  It’s a Lindsey meal, and since she’s pregnant and has been having all kinds of cravings, Mom (that’s me) has been cooking up a storm since she has been here on vacation with her husband and 20-month-old son.

Texas shaped lemon poppyseed waffles have become a standard when we have out-of-state guests visiting. The poppyseed and lemon zest waffles taste wonderful and underscore a deep love of Texas that we Texans exude. I usually cook with two waffle makers — as the Texas one is baking, I also provide round waffles for those who may not share the state fondness.

Lemon Poppyseed Waffles

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1/3 cup poppyseeds
• zest of 4 lemons
• 2 cups buttermilk
• 2 large eggs
• 2 tablespoons butter, melted
• Toppings: fresh fruit, butter, maple syrup

Mix everything together in stand mixer, then scoop a ladle full of batter into a hot waffle maker and cook until light goes off to indicate it is done. Remove carefully with a heat resistant fork or spatula. Serve with toppings of your choice.

Makes 8 waffles, 224 calories each.  (Toppings not included.)