How To make Buttermilk Waffles with Raspberry Sauce
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.
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Red Velvet Waffles with Cream Cheese Glaze And Buttermilk Chicken
Hey Divas And Gents! What’s better than Chicken And Red Velvet Waffles with A Cream Cheese Glaze! Below are the ingredients for this recipe, Enjoy!
Ingredients
For Chicken:
- Boneless Skinless Chicken Breast (2)
- Flour (1Cup)
- 1 Egg beaten
- Buttermilk (1/2 Cup)
- Paprika
- Black Pepper
- Complete Seasoning
- Garlic Powder
- Onion Powder
- Sea Salt
For Waffles:
- 1-1/2 Of Krusteaz Belgian Waffle Mix (Makes 2-3) follow instructions on back of box for more servings
- Water (2/3 Cup)
- 1 Egg
- Oil (3 TBLSP)
- Sugar (3 TBLSP)
- Coco Powder (1 TBLSP)
- Buttermilk (3 TBLSP)
- Vanilla Flavor (2 TSP)
- Red Food Color
- Cooking Spray
For Cream Cheese Glaze:
- Cream Cheese (1/2 Stick)
- Butter (1/2 Stick)
- Powdered Sugar (1-1/2 Cups)
- Vanilla Flavor (1 TSP)
- Whole Milk (2 TBLSP)
Khana Khazana - Cooking Show - Lemon Waffles with Raspberry Sauce - Sanjeev Kapoor - Zee TV
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Simple Berry Compote with Belgian Waffles
You can't really mess the compote up. You can add sugar to taste or skip it all together. I added some cinnamon but you can add whatever spices you like. If you don't have orange juice you can use freshly squeezed oranges like I did or even a little lemon. You just need something citrus to balance the sweetness and bring out the flavors.
1. Place the berries, juice of 2 oranges and 1/4 cup of sugar in a small saucepan and bring to medium heat.
2. Once bubbling, reduce heat slightly and muddle the fruit.
3. Continue cooking over medium-low heat for 10-12 minutes
Waffles Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make waffles. Waffles can be made in different shapes and sizes, from round, to square, to rectangular, to even heart shaped. But what they all have in common is that unique honeycomb surface which comes from cooking the batter in a special waffle machine (iron). Now the honeycomb pattern (or grid) can be large or small depending on the type of waffle machine you use. A Belgian waffle is quite thick with a large grid pattern and deep indentations. A regular (or standard) waffle is thinner with a smaller grid pattern and therefore more shallow indentations. But no matter which type of waffle you make they all have a bread-like flavor with a crisp outside crust, yet inside they are wonderfully soft and tender.
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Crispy homemade waffle recipe from scratch ! With homemade blueberry syrup
If anyone wants please join my Facebook recipe sharing group named “cooking recipe sharing group” . Make sure to add lots of friends and family !
How to make blueberry sauce waffles :)
1 1/4 cups of all purpose flour
1 1/4 cups of buttermilk
1 egg
1/4 cup of vegetable oil
5 tablespoons of sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
Blueberry sauce
1 cup of fresh or frozen blueberries
4 tablespoons of sugar
1/2 cup of water
1/2 tablespoon of cornstarch(for corn starch slurry)
1 tablespoons of water (for corn Starch slurry)
NOTE* if you don’t have buttermilk add one tablespoon+ one teaspoon of white vinegar to 1 1/4 cups of milk for buttermilk substitute