Friday, February 11, 2011

Raspberry Lime Waffles

I KNOW! Yum! Right?

Seriously. Steaming hot off the waffle iron with vanilla/lime syrup? You are bound to have an amazing day after this breakfast.

So I am starting out my blog with a week of waffle recipes. I've promised this to too many people for too long - now I'm paying up. Week of Waffles, here we go...

These waffles were inspired by a box of citrus I received from Devon in the mail yesterday. I make my loathing for winter no secret, but there HAS to be SOMETHING good about months and months of dark days and freezing temperatures... those things are Devon's boxes of sunshine, grown in her backyard, mailed to me, and used as life-saving nectar from heaven!

I used frozen raspberries for something the other day - I don't remember what now - and had part of a package left. Last night Brad and the kids requested a waffle breakfast and I thought of those fresh key limes on my counter and the raspberries in my freezer - inspiration has Never tasted SO good!!!

Raspberry Lime Waffles
(My waffle iron is a Cuisinart 4-Slice Belgian Waffle Maker WAF-100)

3 cups all-purpose flour
3/4 cup granulated sugar
1 TBSP + 1 tsp baking soda
1 tsp salt
4 large eggs (lightly beaten)
1 TBSP vanilla
2 cups milk with 2 TBSP lime juice dumped in (after you put the lime juice in - don't stir it - just let it sit on the counter for 5 minutes or so - it will curdle the milk)
1/4 cup fresh lime juice
2 TBSP lime zest
3/4 cup salted butter melted and slightly cooled
2 cups raspberry yogurt (preferably blended - like Yoplait)
2 cups fresh or frozen raspberries

Combine the dry ingredients (flour, sugar, baking soda, and salt) in a large mixing bowl. Whisk to combine. Add the eggs, lime-milk, and vanilla. Whisk until blended. Stir in the lemon juice and zest. Finally, fold in the butter, raspberries and yogurt.

After you are done making the waffle mix, plug in your waffle iron and let your batter rest (for about 5 minutes). Bake according to your waffle iron directions. The fruit makes these a little sticky, so don't forget to spray your iron before you batter.

These taste like spring is springing. We had them with butter and vanilla-lime syrup. I will post my syrup rant separately.


  1. For an online endorsement, will you make them again? Spectacular. You are a third-degree black belt in deliciousness, the sweet sinai of the dough-jo and an octagon warrior of the mixing martial arts. I bow to you.

  2. oh my...would you two get a room already...

  3. I smell a Breakfast theme night coming on...