Belgium Raspberry Waffles With Lemon Raspberry Syrup Recipes

LEMON BELGIAN WAFFLES WITH BERRY SYRUP

Steps:

• Combine flour, salt, baking powder, and nutmeg in a bowl; make well in center; set aside.
• In another bowl, combine buttermilk, lemon zest and juice, blend well.
• Add egg yolks to buttermilk mixture and mix until well incorporated.
• In a clean bowl (free of any grease) beat egg whites at low speed until they begin to froth.
• Add cream of tartar and beat at high speed until glossy, stiff peaks form; set aside.
• Add buttermilk mixture to well in flour mixture and whisk until no large lumps remain.
• Gently fold 1/2 of egg whites into batter, then fold in remaining egg whites (batter will be streaked with egg whites).
• Bake waffles on preheated waffles iron to a rich golden brown.
• Serve immediately topped with warm berry syrup.
• Berry Syrup:.
• Bring water and corn syrup to a boil in a saucepan over medium heat.
• Add sugar and stir to dissolve.
• Add berries.
• Lower heat to low and cook gently for about 30 minutes.
• Serve warm.

BELGIUM RASPBERRY WAFFLES WITH LEMON RASPBERRY SYRUP

Steps:

• To make the waffles, place the the flour, baking powder, icing sugar, oil, milk, vanilla and egg yolks in a large bowl.
• Mix slowly until well blended.
• In a medium size bowl beat the egg whites and salt until they make soft peaks.
• Gently fold the egg white mixture into the batter, being careful not to over mix.
• Now for the last step gently fold the fresh raspberries into the batter.
• When your iron is heated, pour the batter onto the greased waffle iron and bake for 3 - 4 minutes, how long will depend on your waffle iron.
• The waffles should be crisp and golden brown when done.
• Keep the waffles warm in a low oven until ready to serve.
• To make the Raspberry Lemon Syrup, add the lemon juice, maple syrup, water, powdered sugar, cinnamon and allspice together in a small pot.
• Mix well and bring to a rapid boil, lower heat and simmer uncovered until ready to use. Stir occasionally.
• Just before serving the pancakes add the raspberries to the syrup.
• Plate the waffles, add some whipped cream if desired and drizzle with the raspberry lemon syrup.

EGGNOG-RASPBERRY BELGIAN WAFFLES

Steps:

• Heat a Belgian waffle iron.
• Mix the flour, sugar, and baking powder together in a mixing bowl. Stir in 1 cup eggnog, butter, and the egg until well blended. Add more eggnog if needed to make a pourable batter.
• Lightly grease or spray the waffle iron with non-stick cooking spray. Pour some batter onto the preheated waffle iron, close the top, and cook until golden brown and crisp on both sides. Waffles are usually cooked with steam subsides. Transfer waffles to a serving plate, and keep warm.
• Meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
• To serve, drizzle raspberry preserves over each waffle, and top with raspberries. If desired, add a dollop of whipped cream to each waffle.