1 cup self-raising or plain flour
2 tbsp caster or granulated
1 tbsp poppyseeds
1 tsp baking powder
1 cup sparkling water
juice and zest of one lemon
Mix together the flour, sugar, poppy seeds and baking powder. Mix in the sparkling water and combine, add in the lemon juice and zest.
Allow the batter to rest for 5-10 minutes, stirring again just before making the waffles and cook per instructions to your maker.
Serve with a drizzle of maple syrup, fresh fruit or go for a decadent scoop of dairy-free ice-cream (pictured - I used maple syrup and some gelatine fruit lemon and orange jelly and peel) Mixture can be kept for up to 2 days in the fridge.