1 cup Cake or all-purpose flour (cake flour makes crispier waffles)
1 cup Milk or buttermilk
3 large eggs separate yolks and whites
2 lemons' zest and juice
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cream of tartar
Set up your waffle iron and turn it on. Sift the flour, salt, nutmeg and baking powder into a medium sized mixing bowl. Form a well in the center and set aside.
Place the milk, zest and lemon juice in a blender or bowl and beat until well mixed and frothy. Add the egg yolks and beat until well incorporated. Set aside.
Beat the egg whites on low until they begin to froth. Add the cream of tartar, and then continue beating for 1 minute. Raise the mixer speed to high and beat until the whites form glossy stiff peaks. Set aside.
Pour the milk mixture into the flour mixture and whisk until to the point where there are no large lumps. Add half of the egg whites and fold them into the batter. Add the second half of the egg whites and carefully fold them into the batter, keeping as much air as possible. Ladle the batter onto the hot waffle iron and cook until steaming appears to have stopped. Check and cook to a rich golden brown.
Remove crisp waffles from the iron to a warm plate, top with South Court Inn's Fresh Berry Syrup, a dollop of whipped cream or vanilla yogurt and serve immediately.