Churro Waffles with Raspberry Sauce
 
 
Yield: 8-10 waffles & ¾ cup raspberry sauce
Ingredients
for the waffles
  • ½ cup unsalted butter, melted and cooled
  • 1¾ cups all-purpose flour plus 1 tablespoon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1½ cups buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt
  • Whipped cream and fresh raspberries, for topping
for the raspberry sauce
  • 12 ounces frozen unsweetened raspberries
  • ¼ cup sugar
  • ½ teaspoon lemon juice
Directions
for the waffles
  1. Turn on the waffle iron to get it hot and spray with nonstick cooking spray, depending on manufacturer’s instructions.
  2. Sift the flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Stir to combine then create a well in the center for the liquid ingredients.
  3. Add the eggs to the cooled butter mixing bowl and beat until frothy. Add the buttermilk and vanilla extract. Beat again until well-combined. Pour the buttermilk mixture into the well in the dry ingredients. Stir with a wooden spoon until just combined. The buttermilk and leavening will create a batter full of air bubbles. Pour the batter onto your waffle iron in batches and cook according to manufacturer’s instructions. If working in batches, place the cooked waffles directly on the rack of your oven or toaster oven on a low heat to stay warm.
  4. Combine the sugar and cinnamon in a wide shallow bowl. Brush the warm waffles with the melted butter then dip in the cinnamon sugar to coat. I used my hands to sprinkle more on to make sure there was cinnamon-sugar in every nook and cranny. Repeat for all the waffles. Serve with the raspberry sauce, whipped cream and fresh raspberries.
for the raspberry sauce
  1. Thaw the raspberries in the microwave or on the stovetop. Once thawed, place a fine mesh strainer over a small saucepan. Press the raspberries through the strainer by pressing with the back of a spoon. Scoop the seeds off the strainer as needed. When all the raspberries have been pushed through and left only the seeds, all the sugar and lemon juice to the sauce pan. Heat over medium-low heat and stir until the sugar has dissolved and the raspberry sauce is heated through. Serve warm.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/04/25/churro-waffles-with-raspberry-sauce/