Preheat the oven to 325°F (160°C). Place a wire rack on a baking sheet in the oven. This is to place the waffles on once they cook to keep warm.

In a small bowl or measuring cup, combine poppy seeds and orange juice. Let sit for 5 minutes while you make the batter.

In a medium bowl, whisk together the flour, sugar and salt. Make a well in the center of the flour mixture and add the juice and poppyseed mixture, buttermilk, zest, butter, eggs and vanilla. Whisking in the center of the bowl to combine the wet ingredients, whisk until combined. Stir well until all the flour is incorporated and the mixture forms a smooth batter. Let sit for 10 minutes. If the batter looks too thick after 10 minutes, add a little more buttermilk, a little at a time. The batter should have the consistency of cold runny honey.

Heat the waffle maker according to the manufacturer’s instructions. Brush a little of the extra melted butter over the waffle maker and carefully ladle about 1/4 cup (60ml) of batter into each section of the waffle maker – please note, this is what my waffle maker could hold, if your waffle maker is small then use less batter. It’s trial and error. Cook the waffles for 3 to 4 minutes until golden brown. Remove to the oven to keep warm. Repeat with the remaining batter.

While the waffles are cooking, slice up some peeled oranges, whip some cream, if using, put a pot of coffee on and have some maple syrup at the ready.

Serve the waffles in a stack, drizzle with syrup and top with oranges. Serve with cream if desired. Makes about 12 to 16 waffles – serve 2 to 3 per person.