Ingredients
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2 cups flour
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2 teaspoons baking powder
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2 tablespoons icing sugar
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1 tablespoon vegetable oil
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2 cups milk
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2 teaspoons vanilla extract, pure
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3 eggs, large (separated)
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1/4 teaspoon salt
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1 cup raspberries, fresh, sweet
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1/4 cup oil (greasing waffle iron)
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1/2 cup lemon juice, fresh squeezed
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1/2 cup maple syrup, pure (use good quality)
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1/4 cup cold water
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1/2 cup powdered sugar
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1/4 teaspoon ground cinnamon
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1 pinch ground allspice
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1/4 cup fresh raspberry
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1/4 cup powdered sugar (garnish)
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1/2 cup whipping cream (garnish)
Instructions
- 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.