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Raspberry waffles

These raspberry waffles can be made with fresh or frozen raspberries. They are ready within 15 minutes, so ideal on lazy weekends or busy mornings. You can serve them as a pudding too, with vanilla custard and raspberry compote.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.5 cup self-raising flour
  • 1 tsp baking powder
  • 1 cup almond or fresh coconut milk
  • 2 eggs
  • 1 tsp oil
  • ½ tsp vanilla paste or 1 tsp extract
  • 1 cup fresh or frozen raspberries
  • To serve: Fresh raspberries raspberry compote or raspberry jam

Method
 

  1. Put the eggs, vanilla, oil and milk in a blender. Whiz for a few seconds, until you get a smooth paste. Add the flour and baking powder then then pulse for a few more seconds.
  2. Add the raspberries and whiz again for a few seconds.
  3. Add more milk, if needed – you should have a thick, but pourable batter.
  4. Heat the waffle maker. Once it’s hot, spoon in the batter, then seal.
  5. Following the machine instructions, cook the waffles for about 5 minutes - they should be golden and crispy. You should be able to get 3 or 4 waffles from the mixture (depending on the size of your machine).
  6. Serve the waffles with raspberry jam or compote and a few raspberry pieces.