Raspberry Buttermilk Waffles Recipes

TENDER AND EASY BUTTERMILK WAFFLES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.

RASPBERRY BUTTERMILK WAFFLES

Steps:

• Preheat your waffle maker on a medium high flame (or equivalent setting on waffle iron) Put 150g of your raspberries in a blender or food processor and blend until smooth. Roughly chop the remaining 50g raspberries and stir into the puree. Set aside. Mix the flour, baking powder, bicarb and salt in a large bowl and set aside. In another bowl, whisk the egg yolks, butter, sugar, buttermilk and vanilla together. Pour the wet ingredients into the dry ingredients and very gently whisk together until smooth. Whisk the egg whites until you have stiff peaks (the whites will hold peaks and not flop over when whisk is lifted out). Fold the egg whites into the batter mix until combined. Gently fold in the raspberries until well dispersed. Use about 1/3 cup of batter per waffle (dependent on the size of your waffle maker) and cook each side until a deep golden brown - about 3 minutes on each side. Serve immediately with butter, syrup and more raspberries

RASPBERRY BUTTERMILK MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.