Poppy Seed Waffles with Lemon Cream

I made these for breakfast this morning and we were all fans of them. Carrie and I especially enjoyed the lemon. :) Jeremy didn't love the lemon, but he put maple syrup on them and said they tasted just like a poppy seed muffin with syrup.

Poppy Seed Waffles with Lemon Cream

Lemon Cream:
1 large egg plus 2 large egg yolks
1/2 cup sugar
1 cup heavy cream
1/2 cup fresh lemon juice
1 tbsp lemon zest

Poppy Seed Waffles:
1 cup all-purpose flour
1 cup cake flour
1/2 cup sugar
3/4 tsp baking powder
1/2 tsp baking soda
2 tbsp poppy seeds
1 cup sour cream
1/2 cup milk
3 large eggs, separated
4 tbsp butter, melted
1/2 tsp almond extract

For the Lemon Cream, in medium sauce pan, whisk together egg, yolks, and sugar. Slowly add cream, whisking until well blended. Heat over medium heat, whisking the entire time, until mixture thickens (about 8-10 minutes). Remove from heat and stir in lemon juice and zest. Refrigerate about 2 hours or until cool (you can also put it in the freezer now and it should be cool by the time the waffles are ready).

For the waffles, in a medium sized bowl whisk together the flours, sugar, baking soda and baking powder. Stir in poppy seeds. In another medium sized bowl, whisk the sour cream, milk, egg yolks, butter and almond extract. Pour mixture into dry ingredients and mix just until wet batter is formed (lumps are okay). Meanwhile, in a small bowl, with an electric mixer, beat the egg whites until stiff peaks form. Gently fold egg whites into batter. Cook according to manufacturer's instructions on waffle iron. Top with lemon cream.
Yield 8 - 10 waffles

**These were not difficult, but they were a bit time consuming. It also makes quite a bit of the lemon cream. I think next time I do these I'll double the waffle recipe and then freeze the extras along with the extra lemon cream.