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Fluffy Waffles with Berry Compote

Source of Recipe


Internet






List of Ingredients



• 4 eggs, separated
  
• 2 cups all-purpose flour
  
• 2 Tbsp sugar
  
• 1 tsp baking powder
  
• 1/2 tsp salt
  
• 1-1/2 cups buttermilk or milk
  
• 1/3 cup vegetable oil
  






Instructions



1. Heat waffle baker.
   
   
2. In a small mixer bowl, beat egg whites until stiff but not dry. Combine flour, sugar, baking powder and salt in large mixer bowl. Add buttermilk, oil and egg yolks to flour mixture and beat until thoroughly blended. Fold egg whites into batter.
   
   
3. Pour batter into center of lower half of waffle baker until it spreads to about 1 inch from edges. Cover and bake as manufacturer dircts; do not lift the cover during baking time. Loosen baked waffle carefully with fork. Reheat baker before pouring next waffle. (Batter can be made ahead of time and stored in the refrigerator.)
   
   Makes about 4 servings.
   
   .........
   
   BERRY COMPOTE
   
   • 1 (10-ounce) package frozen red raspberries, thawed
   • 2 Tbsp cornstarch
   • 2 Tbsp sugar
   • 1/2 cup frozen blackberries, thawed and drained
   • 1/2 cup frozen blueberries, thawed and drained
   • 1 tsp grated orange rind
   
   Drain raspberries, reserving syrup. Combine cornstarch and sugar in small saucepan. Stir in reserved syrup and cook over medium heat until sauce is thickened. Stir in remaining ingredients; heat.
   
   Serve Berry Compote over waffles. Garnish with whipped cream and mint, if desired.