Name: Lemon-Poppy Seed Waffles with Blueberry Sauce
Yield: Makes 4 servings
Ingredients: 1 pound frozen blueberries, thawed, undrained; 1/2 cup plus 2 tablespoons apple juice; 1/2 cup sugar; 1 tablespoon cornstarch; 1 tablespoon fresh lemon juice; 1 1/2 cups all purpose flour; 6 tablespoons sugar; 2 tablespoons poppy seeds; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 3 large eggs; 1 1/4 cups buttermilk; 1/4 cup (1/2 stick) unsalted butter, melted; 1 tablespoon grated lemon peel

There are only five employees at The Little Rooster Cafe, a small breakfast and lunch spot, but its terrific food and friendly service make it popular with locals and tourists (especially those who come to browse the town's outlet stores). Chef and co-owner Hub Poelmann features a different waffle every day. "We have an open kitchen," he says. "People smell the waffles cooking, and then order them." Poelmann credits his cooks with this lemon-poppy seed recipe, which was the happy result of "playing around in the kitchen."

These light waffles would also be good with maple syrup, if you prefer.

Recipe notes

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