Title: Buttermilk Waffles with Raspberry Sauce
Categories: Breakfast
Yield: 4 Servings
| 2 | c | Flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | tb | Sugar |
| 1 1/4 | c | Buttermilk |
| 3 | | Eggs |
| 6 | tb | Butter, melted |
| RASPBERRY SAUCE |
| 2 | pk | (10 oz) frozen raspberries |
| 1/2 | c | SUPERFINE sugar |
| | | Grated rind of 1 orange |
Stir dry ingredients into a large bowl.Beat buttermilk and eggs at low
speed using whisk attachment of Handy Mixer cordless beater in a medium
bowl.Slowly add melted butter.Make a well in center of flour mixture.Add
buttermilk mixture to well using a beater attachment,slowly blending at low
speed until all liquid ingredients are incorporated. Then beat at high
speed until smooth,reserve liquid.Puree raspberries in food processor or
blender until smooth.Blend in sugar and orange rind and enough of reserved
liquid until sauce is desired thickness. Pour 1 cup of waffle batter into a
preheated,well greased waffle iron and cook until golden.Serve with
Raspberry Sauce.Garnish with walnuts and fresh raspberries,if
desired.Serves 4.