Waffles with Raspberry Syrup
(8 servings) Printable Version
Strain raspberry mixture through a fine-mesh sieve, pressing against solids with the back of a ladle. Discard raspberry seeds and pour extracted juices into pan.
Simmer over medium-low heat until reduced by one-half or to the consistency of syrup, 20 to 25 minutes; add vanilla extract at the end of cooking time. Set aside.
Sift together flour, salt, sugar and baking powder into a large mixing bowl. Make a well in the center of dry ingredients.
Whisk together yolks, milk and melted butter in a separate bowl.
Pour wet ingredients into the well of dry ingredients, stirring until just combined. The batter will be slightly lumpy. Do not overmix.
Preheat the waffle iron.
Whip egg whites to soft peaks and fold into batter in 2 additions.
Ladle about ¾ cup batter into waffle iron. Cook waffles until crisp, golden and cooked through, about 3 to 6 minutes per waffle.
Serve at once with Hot Raspberry Syrup.
(Note: Syrup can be cooled and stored in the refrigerator for up to 10 days.)
Have a great breakfast!!!
Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.
Comments About This RecipeFrom Mr Breakfast (Team Breakfast Member)
What do you think of Waffles with Raspberry Syrup?
Hi Nicole - I was able to get in touch with the submitter of the recipe and she said, "Shoot! The lemon juice should be added with the raspberries in the first step of the syrup making." I've updated the recipe. Thank you very much for pointing out the mistake in the recipe.
Comment submitted: 8/20/2007 (#3420)
What happens with the lemon juice?
Comment submitted: 8/20/2007 (#3417)
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