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 1015 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, 3060 seconds on each side. Do
not peek during baking period. Makes 6 waffles.