Belgium Raspberry Waffles With Lemon Raspberry Syru

Name: Belgium Raspberry Waffles With Lemon Raspberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 2 teaspoons baking powder; 2 tablespoons icing sugar; 1 tablespoon vegetable oil; 2 cups milk; 2 teaspoons vanilla extract, pure; 3 eggs, large (separated); 1/4 teaspoon salt; 1 cup raspberries, fresh, sweet; 1/4 cup oil (greasing waffle iron); 1/2 cup lemon juice, fresh squeezed; 1/2 cup maple syrup, pure (use good quality); 1/4 cup cold water; 1/2 cup powdered sugar; 1/4 teaspoon ground cinnamon; 1 pinch ground allspice; 1/4 cup fresh raspberry; 1/4 cup powdered sugar (garnish); 1/2 cup whipping cream (garnish)

Servings: persons

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

1
To make the waffles, place the the flour, baking powder, icing sugar, oil, milk, vanilla and egg yolks in a large bowl.
2
Mix slowly until well blended.
3
In a medium size bowl beat the egg whites and salt until they make soft peaks.
4
Gently fold the egg white mixture into the batter, being careful not to over mix.
5
Now for the last step gently fold the fresh raspberries into the batter.
6
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.
7
The waffles should be crisp and golden brown when done.
8
Keep the waffles warm in a low oven until ready to serve.
9
To make the Raspberry Lemon Syrup, add the lemon juice, maple syrup, water, powdered sugar, cinnamon and allspice together in a small pot.
10
Mix well and bring to a rapid boil, lower heat and simmer uncovered until ready to use. Stir occasionally.
11
Just before serving the pancakes add the raspberries to the syrup.
12
Plate the waffles, add some whipped cream if desired and drizzle with the raspberry lemon syrup.

882

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups flour, 2 teaspoons baking powder, 2 tablespoons icing sugar, 1 tablespoon vegetable oil, and more.

Yes, Belgium Raspberry Waffles With Lemon Raspberry Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Belgium Raspberry Waffles With Lemon Raspberry Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions