Waffles with Raspberry Sauce
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
6
- For Waffles
- 2 fresh eggs
- 1 ¾ cups milk
- ½ cup vegetable oil
- 1 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 Tbsp granulated sugar
- 4 tsps Baking powder
- ¼ tsp salt
- ¾ cup fresh Blueberries
- ¾ cup fresh Raspberries
- ¾ cup fresh Strawberries (sliced)
- For Raspberry Sauce
- 3 cups fresh Raspberries (rinsed)
- ¼ cup granulated sugar
- 2 Tbsps Orange juice
- 2 Tbsps Corn starch
- 1 cup cold water
Product recommendation
Sauce will keep in an air tight container for up to two weeks in the refrigerator.
Preparation steps
1.
For Waffles:
2.
Preheat waffle iron or pan. Coat with non-stick cooking spray.
3.
In a large bowl, beat eggs until light and fluffy. Add milk, oil and vanilla, mixing to incorporate. In a separate bowl, mix dry ingredients together. Add dry ingredients into wet ingredients, mixing until just smooth.
4.
Pour batter onto hot waffle iron. Cook waffles according to manufacturer's instructions until cooked through and golden brown, approximately 3 to 5 minutes. Repeat process until all the batter is gone. Serve hot with fresh fruit, and raspberry sauce.
5.
For Raspberry Sauce:
6.
In a saucepan, combine raspberries, sugar and orange juice. Whisk the cornstarch and cold water together until smooth; add to the saucepan. Bring to a boil, stirring to dissolve the sugar.
7.
Reduce heat and simmer for about 5 minutes, stirring constantly until desired consistency is reached. Keep in mind the sauce will thicken further as it cools. Allow to cool slightly.
8.
Puree the sauce using a blender or handheld immersion blender. Strain through a fine mesh sieve. Serve sauce warm or cold over waffles.
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