Culinary Institute of America Recipe
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Waffles with Hot Raspberry Syrup

We made these waffles in a round waffle iron. Your yield may be slightly different if your waffle iron makes rectangular or square waffles.

Remove the waffle using a fork or other utensil; if the waffle iron was greased properly, the waffle should not stick.

Waffles with Hot Raspberry Syrup recipe by The Culinary Institute of America



Makes 8 Servings

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/2 cup sugar
  • 2 tablespoons baking powder
  • 8 large eggs, separated
  • 3 cups milk
  • 1 cup butter, melted
  • 2 cups Hot Raspberry Syrup (recipe follows)

Hot Raspberry Syrup

Makes 2 Cups

  • 7 cups raspberries, fresh or frozen (thaw slightly)
  • 1 3/4 cups sugar
  • 2 1/4 cups water
  • 1/2 vanilla bean, split and scraped or 1 teaspoon vanilla extract
  • 3/4 cup lemon juice



  1. Sift together the flour, salt, sugar, and baking powder into a large mixing bowl. Make a well in the center of dry ingredients.
  2. Whisk together the egg yolks, milk, and melter butter in a separate bowl. Pour the wet ingredients into the well of the dry ingredients, stirring until just combined. The batter will be slightly lumpy. Do not overmix.
  3. Preheat the waffle iron.
  4. Whip the egg whites to soft peaks and fold into the batter in 2 additions. Ladle about 3/4 cup batter into the waffle iron. Cook the waffles until they are crisp, golden, and cooked through, 3–6 minutes per waffle. Serve at once. Pass the raspberry syrup on the side.

Hot Raspberry Syrup

  1. Combine the raspberries, sugar, and water in a saucepan and bring to a simmer over medium heat. Simmer until raspberries are soft, about 15 minutes.
  2. Strain the raspberry mixture through a fine-mesh sieve, pressing against the solids with the back of a ladle.
  3. Discard the seeds and pit the extracted juices into a saucepan; add the vanilla bean, its seeds, and the lemon juice to the saucepan. Simmer until reduced by one-half over medium low heat or to the consistency of syrup 20–25 minutes.
  4. The syrup is ready to serve now, or it can be cooled and stored in a contained in the refrigerator for up to 10 days.

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