Monday, March 19, 2012
Soft Waffles with Raspberry Sauce
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
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)
nonstick cooking spray
2 quart saucepan
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.
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 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!