Buttermilk waffles with raspberries

Name: Buttermilk waffles with raspberries
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 250 g Raspberries; 60 g + some butter/margarine; 500 g Buttermilk; 2 Eggs (Gr. M); 2-3 TEASPOONS natural vanilla aroma or 3 drops of butter vanilla aroma; 2-3 slightly heaped tablespoons of sugar; 1 pinch Salt; 250 g Flour; 11/2 coated Tsp Baking Powder; 7-10 Tbsp Icing sugar; 400 ml Lemon sorbet (ready to buy); 7-10 Tbsp grated rind of; 1/2 untreated lemon and balm

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

250 g Raspberries
60 g + some butter/margarine
500 g Buttermilk
2 Eggs (Gr. M)
2-3 TEASPOONS natural vanilla aroma or 3 drops of butter vanilla aroma
2-3 slightly heaped tablespoons of sugar
1 pinch Salt
250 g Flour
11/2 coated Tsp Baking Powder
7-10 Tbsp Icing sugar
400 ml Lemon sorbet (ready to buy)
7-10 Tbsp grated rind of
1/2 untreated lemon and balm

Directions

1
Select raspberries, wash if necessary. Melt 60 g fat at low heat, let it cool down a little. Whisk buttermilk, eggs, flavour, sugar and salt. Mix flour and baking powder, then sieve and stir in briefly. Stir in the liquid fat briefly
2
Preheat and grease the waffle iron. Place approx. 1 ladle of dough in the middle of each waffle iron and bake until golden brown. Bake about 10 waffles one after the other. Dust with icing sugar
3
Arrange buttermilk wafers with the raspberries and 1 scoop of sorbet each. Decorate with lemon peel and lemon balm