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Raspberry Waffles

Instead of using milk or buttermilk in waffles, I decided to puree some raspberries and use them as the main liquid ingredient.

I really didn’t expect to end up with thick, puffy waffles, but these were some of the thickest, puffiest ones I’ve made to date (we don’t have a Belgian waffle maker, so our waffles tend to be relatively thin but still delicious). Go figure.

DSC_0672

I really can’t figure out why people buy waffle mix because this really isn’t any harder and is so much tastier. Perfect for a weekend brunch!

Raspberry Waffles

yields 2 waffles

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 pint raspberries, pureed
  • 2 eggs, divided into yolks and whites
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • whipped cream
  • maple syrup
  • additional raspberries, for topping
  1. Heat a non-stick waffle iron to medium heat.
  2. Sift together the flour, baking powder, soda, and salt in a medium sized bowl.
  3. In a larger bowl, combine the egg yolks, brown sugar, and vanilla extract.
  4. Slowly add the wet ingredients to the dry ingredients until barely combined.
  5. In a small bowl, whisk together the egg white until light and fluffy.
  6. Gently fold the egg whites into the batter.
  7. Ladle the batter into the waffle maker and bake for approximately 3 minutes.
  8. Top with whipped cream, maple syrup, and raspberries.

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