Monday, March 19, 2012

Soft Waffles with Raspberry Sauce

A few weeks ago I finally bought something I'd been wishing for for years: a waffle-maker. I don't know why it took me so long. It only cost $25 which we spend on pizza more often than is healthy for us. Not that I'm going to argue that waffles are healthy, mind you... just yummy.

The thing is, most recipes you find for waffles tend to make them crisp, at least on the outside. This is especially true if you use self-rising flour or a pancake mix. I have nothing against using self-rising flour in recipes--actually, I'm a fan. But when I was a teenager in France we used to make waffles for dinner sometimes (what Americans associate with breakfast and brunch is generally considered dinner food in France), and they were soft. So I developed this recipe through trial and error to try to recreate the waffles of my youth.

You will need:

1 cup all purpose flour
1 cup cake flour
1/2 tsp baking powder
1/2 tsp kosher salt
1/3 cup light Karo syrup
1 cup whole plain yoghurt
1/2 cup of half and half
1 tsp vanilla extract
2 eggs

For the raspberry sauce:
2 cups of frozen raspberries
3/4 cup white sugar
1 tbsp butter

Can of whipped cream (I'll post a recipe for homemade Chantilly another day)

measuring cups
measuring spoons
waffle maker
mixing bowl
nonstick cooking spray
2 quart saucepan
wooden spoon

For the waffles:
Spray the waffle-maker with nonstick cooking spray and preheat.
Whisk together the dry ingredients. Whisking works as well as sifting in my kitchen.
Add the rest of the ingredients all at once. Whisk until smooth.

Pour directly from the bowl into the waffle-maker. When in doubt, use less batter--you don't want it to overflow, that makes a mess that's no fun to clean. Check after 5 minutes, although the waffle-maker I got lets you know its done when the light goes out again.

For the sauce:
Place all ingredients in the sauce pot and heat on medium high until it bubbles, then lower to low heat. Cook for at least ten minutes.
If you're concerned it's starting to stick to the pot or it's caramelizing, add a little water.

If you want to avoid getting seeds in your teeth you can use a strainer, but I don't do this as you lose a fair amount of the gooey heaven of the sauce that way.

Pour the raspberry sauce on the waffles and top with whipped cream. Makes three waffles. Enjoy!

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