Waffles with Raspberry Syrup

(8 servings)

  • 3 and 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/2 cup sugar
  • 2 tablespoons baking powder
  • 8 large eggs-separated
  • 3 cups milk
  • 1 cup (2 sticks) butter-melted
  • Raspberry Syrup:
  • 7 cups raspberries-fresh or frozen (thaw slightly)
  • 1 3/4 cups sugar
  • 2 1/4 cups water
  • 1 teaspoon vanilla extract
  • 3/4 cup lemon juice
Combine raspberries, lemon juice, sugar and water in a saucepan and bring to a simmer over medium heat. Cook until raspberries are soft, about 15 minutes.

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 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.)

These waffles feature a tangy, sweet raspberry sauce. You can use fresh or frozen raspberries.

Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.

Recipe number 2056. Submitted 6/12/2007.