Buttermilk Waffles with Raspberry Sauce
Buttermilk Waffles with Raspberry Sauce recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 1 ¼ | cups |
buttermilk
|
|
| 3 | large |
eggs
|
|
| 6 | tablespoons |
butter
melted |
|
| Raspberry sauce | |||
| 20 | ounces |
raspberries
frozen |
|
| ½ | cup |
sugar, superfine
|
|
| 1 | each |
oranges
grated rind of |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 296 | ml |
buttermilk
|
|
| 3 | large |
eggs
|
|
| 9E+1 | ml |
butter
melted |
|
| Raspberry sauce | |||
| 578 | ml/g |
raspberries
frozen |
|
| 118 | ml |
sugar, superfine
|
|
| 1 | each |
oranges
grated rind of |
|
Directions
Stir dry ingredients into a large bowl.
Beat buttermilk and eggs at low speed using whisk attachment of cordless beater in a medium bowl.
Slowly add melted butter.
Make a well in center of flour mixture.
Add buttermilk mixture to well using a beater attachment, slowly blending at low speed until all liquid ingredients are incorporated.
Then beat at high speed until smooth, reserve liquid.
Purée raspberries in food processor or blender until smooth.
Blend in sugar and orange rind and enough of reserved liquid 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.
