7 cups raspberries, fresh or frozen
1 3/4 cups granulated sugar
2 1/4 cups water
bean, split or scraped, or 1 teaspoon vanilla extract
3/4 cup lemon juice
Sift flour, salt, sugar and baking powder into a bowl. Make a well in the center
of the ingredients.
Whisk together egg yolks, milk and 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 over-mix.
Heat the waffle iron.
Whip egg whites to soft peaks and fold into batter in two additions.
Ladle 3/4 cup batter into the waffle iron. Cook waffles until crisp, golden and
cooked through, about 3 to 6 minutes per waffle.
Syrup: Combine the raspberries, sugar and water in a saucepan and bring to a
simmer over medium heat. Cook until raspberries are soft, about 15 minutes.
Strain the mixture. Pour the extracted juices into a saucepan; add the vanilla
bean, its seeds and the lemon juice. Simmer until reduced by half over medium-low
heat, 20 to 25 minutes. Pour over waffles.