Belgium Raspberry Waffles With Lemon Raspberry Syrup Recipes

Steps:

• In a medium saucepan, combine sugar and cornstarch.
• Stir in water.
• Over medium heat, bring mixture to a boil.
• Cook until thickened, stirring constantly.
• Stir in the raspberries.

Steps:

• 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.

Steps:

• Preheat a waffle iron to medium-high heat.
• Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine.
• Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter.
• To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup.
• Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes.

Steps:

• Turn on the waffle iron and let it heat up.
• Whisk all the dry ingredients in a large bowl.
• Whisk the wet ingredients in a medium bowl.
• Add the wet ingredients to the dry ingredients.
• Whisk until just combined.
• Spray the waffle iron with oil. I used coconut oil because it doesn't go rancid when heated up.
• Using your 1/3 cup measure pour the batter on to each of the waffle spaces and let it cook.
• My waffle iron has an indicator switch that tells me when it's done, but some don't so usually when the steam stops the waffles are cooked.
• I served mine with organic strawberries, whipped cream and chocolate syrup. What a delicious treat!
• Bon Appetit.

Steps:

• Mix cornstarch, sugar, lemon juice, rind and cold water to make a smooth paste.
• Stir strained raspberries into paste gradually until smooth.
• Heat in saucepan until mixture boils and thickens.
• Stir constantly.
• Remove from heat.
• Add 1 Tbsp butter if desired.
• Serve warm.

Steps:

• Heat a Belgian waffle iron.
• Mix the flour, sugar, and baking powder together in a mixing bowl. Stir in 1 cup eggnog, butter, and the egg until well blended. Add more eggnog if needed to make a pourable batter.
• Lightly grease or spray the waffle iron with non-stick cooking spray. Pour some batter onto the preheated waffle iron, close the top, and cook until golden brown and crisp on both sides. Waffles are usually cooked with steam subsides. Transfer waffles to a serving plate, and keep warm.
• Meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
• To serve, drizzle raspberry preserves over each waffle, and top with raspberries. If desired, add a dollop of whipped cream to each waffle.

Steps:

• In a bowl, combine flour, sugar, baking powder and salt.
• In another bowl, combine eggs, milk and oil; add to the dry ingredients.
• Fold in pecans and raspberry preserves (heat the preserves in microwave for a minute to losen the texture) mix until combined. (Will have a pink color).
• Bake in a preheated waffle iron until golden brown.