Cottage Cheese Waffles with Poppy Seeds and Lemon

Name: Cottage Cheese Waffles with Poppy Seeds and Lemon
Total time: 25 min
Yield: 6–8 waffles
Ingredients: 180 g Cottage cheese; 2 pcs Eggs; 120 g Wheat flour; 40 g Sugar; 3 g Baking powder; 100 ml Milk; 40 g Butter; 1 tbsp Poppy seeds; 1 tsp Lemon zest; 2 tbsp Lemon juice; 1 pinch Salt

With poppy seeds and lemon zest

25 min

Cottage cheese waffles with poppy seeds and lemon.

💡Worth knowing

If the cottage cheese is wet

Add a little more flour

If the batter is stiff

Add 1–2 tbsp. of milk

The sugar can be reduced or left out

Gives a lighter version

Ingredients

3 servings

Cottage cheese(5–9%)180 g

Eggs2 pcs

Wheat flour120 g

Sugar40 g

Baking powder3 g

Milk100 ml

Butter(melted)40 g

Poppy seeds(cover with boiling water for 15–20 min)1 tbsp

Lemon zest1 tsp

Lemon juice2 tbsp

Salt1 pinch

Instructions

Poppy seeds

Cover the poppy seeds with boiling water and leave for 15–20 minutes — they soften and become fragrant.

Drain. Blend them briefly if you like.

Batter

Blend the cottage cheese until smooth — this matters, otherwise the waffles come out grainy.

Mix the eggs, milk, melted butter, sugar, lemon juice and zest.

Add the flour, baking powder, salt and poppy seeds. Stir — the batter should be like thick sour cream.

Cooking

Heat the waffle iron and grease it lightly if needed. Cook for 4–6 minutes until golden.

Move to a rack and cool.

Freezing and reheating

Freeze for up to 2–3 months

Cool completely. Freeze in a single layer, then transfer to a bag, container or vacuum pack.

Reheating

Toaster, oven or air fryer — they come back crisp outside and soft inside.

💡Serving ideas

Yogurt or sour cream

Honey or syrup

Fresh berries

Waffles View all recipes