Ingredients for Belgium Raspberry Waffles With Lemon Raspberry Syrup
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup icing sugar
- 1/4 cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
- 2 large eggs (separated)
- pinch salt
- 1 1/2 cups fresh raspberries, divided
- butter or oil (for greasing waffle iron)
- 1/2 cup lemon juice
- 1/2 cup maple syrup
- 1/4 cup cold water
- 1 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 1/2 cups fresh raspberries, divided
- whipped cream (optional, for serving)
- vanilla ice cream (optional, for serving)
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How to Make Belgium Raspberry Waffles With Lemon Raspberry Syrup
- In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 cup icing sugar, 1/4 cup vegetable oil, 1 cup milk, 1 tsp vanilla extract, and 2 large egg yolks until just combined.
- In a separate medium bowl, beat 2 large egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the egg whites.
- Gently fold in 1 cup fresh raspberries.
- Heat your waffle iron according to manufacturer's instructions. Lightly grease the iron with butter or oil.
- Pour 1/2 cup of batter onto the hot waffle iron for each waffle. Cook for 3-4 minutes, or until golden brown and crisp.
- Keep cooked waffles warm in a 200°F oven while you prepare the syrup.
- In a small saucepan, combine 1/2 cup lemon juice, 1/2 cup maple syrup, 1/4 cup water, 1 cup powdered sugar, 1/2 tsp cinnamon, and 1/4 tsp allspice.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until slightly thickened, stirring occasionally.
- Stir in 1/2 cup fresh raspberries just before serving.
- Serve waffles drizzled generously with the lemon raspberry syrup. Top with whipped cream and/or vanilla ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
161g
Fat
43g
Carbs
27g
