Lemon Poppy Seed Waffles

This recipe is from a restaurant cookbook - a place called Harry's Roadhouse on I-25 about 20 miles outside of Santa Fe in New Mexico. If you ever have occasion to go there you won't be sorry you stopped.

2 c. flour
1/2 t. salt
1 T baking powder
1/2 t. baking soda
1/4 c. sugar
1 1/2 T poppy seeds
3 lemons, zested
1/4 c. butter, melted
1 2/3 c. milk
1 T vanilla
4 eggs
1 t. lemon extract* (I don't ever have this on hand so I've never added it...)

Mix together the dry ingredients. Zest lemons without getting into the white, bitter pith. Mix the lemon zest together with the wet ingredients and fold into the dry ingredients until incorporated (over mixing is a no-no). Be sure to mix the wet and dry ingredients separately. Follow your waffle iron's instructions for how much batter to use for each waffle. This batter will hold up for a couple of days so if you make waffles for Sunday lunch you can cook up the leftovers for breakfast on Monday. Enjoy!