Buttermilk Waffles With Razzle-Dazzle

(4 servings)

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
  • 1 and 1/4 cup buttermilk
  • 3 large eggs
  • 6 Tablespoons butter - melted

  • For The Raspberry Sauce:
  • 2 10-ounce packages frozen raspberries
  • 1/2 cup fine sugar
  • the grated rind of 1 orange
Stir dry ingredients together in a large bowl.

In a separate bowl, beat buttermilk and eggs with an electric beater at low speed until well combined. Slowly add melted butter.

Make a well in center of the flour mixture. Add buttermilk mixture. Blend gently until all liquid ingredients are incorporated into the dry ingredients.

For The Topping: Puree raspberries in food processor or blender until smooth. Blend in sugar and orange rind until sauce is desired thickness.

Pour 1 cup of waffle batter into a preheated, well-greased waffle iron and cook until golden. Serve with Raspberry Sauce.

Garnish with walnuts and fresh raspberries, if desired.

* My waffle iron calls for one cup of batter per batch of waffles. I know others ask for just 1/2 cup. Consult your instructions for the best amount of batter for your machine.

These waffles feature a delightful, simple, citrus-infused raspberry topping that is also great on pancakes and French toast.

Mr Breakfast would like to thank baseball27 for this recipe.

Recipe number 587. Submitted 9/14/2002.