Belgian Waffles



30ml (2 tablespoons) poppy seeds

15ml (1 tablespoon) lemon zest

325ml (1 ¼ cups) soda water

1 large egg, lightly beaten

65g (¼ cup) butter, melted

To serve:

65ml (¼ cup) maple Syrup

crème fraîche or vanilla ice cream

To garnish:

spun sugar

fresh mint sprigs






  • In a bowl mix together Golden Cloud vanilla muffin mix, 
     poppy seeds and lemon zest.
    Whisk together soda water, egg and melted butter in a small bowl; 
     gently whisk egg mixture into pancake batter. 
     (Mixture will be lumpy) Let stand for 3 minutes.
  • Cook batter in a preheated, oiled waffle iron until golden 
     (about ¾ to 1 cup batter each).
  • Serve drizzled with maple syrup and accompanied with crème fraîche 
     or ice cream.
  • Decorate with Spun Sugar and mint sprigs. (see recipe for Spun Sugar below)


Spun Sugar:

200g (1 cup) sugar

125ml (½ cup) water

To make Spun Sugar:

  • Pour sugar and water into the saucepan.
    Stir constantly over heat without boiling the mixture. 
    Stir until the sugar is dissolved. Bring mixture to the boil once 
    the sugar has dissolved. Boil rapidly without stirring until the mixture 
    turns light golden brown.
  • Remove the saucepan from the heat. 
    You now have toffee mixture with which to create the spun sugar. 
    Using a metal spoon, drizzle the toffee mixture in a thin stream backward and forward
    over a wooden spoon. Gather the strands and form into a ba

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