5 eggs
1/4 cup sugar
1 cup flour
1 tsp. lemon juice, fresh
1/2 tsp. lemon peel, freshly grated
1 cup sour cream
1/4 cup butter
Beat eggs and sugar until thick and fluffy, about 10 minutes. Alternately fold in the flour, which has been sifted with lemon peel, and sour cream. Stir in the butter and lemon juice. Set batter aside to rest 10-15 minutes. Heat heart-shaped waffle iron. (It is hot enough when drops of water sprinkled on its surface sputter.) Pour approximately 3/4 cup batter into the center of the iron. Lower cover and bake until the steaming stops, 30-60 seconds on each side. Do not peek during baking period. Makes 6 waffles.
1/4 cup sugar
1 cup flour
1 tsp. lemon juice, fresh
1/2 tsp. lemon peel, freshly grated
1 cup sour cream
1/4 cup butter
Beat eggs and sugar until thick and fluffy, about 10 minutes. Alternately fold in the flour, which has been sifted with lemon peel, and sour cream. Stir in the butter and lemon juice. Set batter aside to rest 10-15 minutes. Heat heart-shaped waffle iron. (It is hot enough when drops of water sprinkled on its surface sputter.) Pour approximately 3/4 cup batter into the center of the iron. Lower cover and bake until the steaming stops, 30-60 seconds on each side. Do not peek during baking period. Makes 6 waffles.
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