The days are getting shorter…the air is getting crisper…the temperature is finally cooling off….Fall is almost here!
As a sort of end-of-summer celebration, we drove up to a berry farm yesterday to pick some fresh raspberries. If you’ve never been to a raspberry field, please treat yourself to the experience. It’s a huge field of green, dotted with little bursts of red and yellow. You can smell the natural sugars in the raspberries starting to ferment, and there’s a faint hum of bumblebees in the distance.
Once we got home, I immediately started making some homemade raspberry jam. I’ve been wanting to learn to make jam for forever, so I’m super excited to share the recipe with you guys. The jam is still in the midst of its 24 hour cooling stage, so I’ll try to get that post up later this week.
However, we picked 2 and 1/2 pounds of raspberries, enough to make a pie, a whole lot of jam, and with a bit of overflow. Thats when I got the idea to make waffles!
These waffles are unbelievable light and fluffy – that’s the whipped egg whites doing their thing. They aren’t too sweet, but if you eat them with some whipped cream on top, it’s a perfect combination of tartness, sweetness, and fluffiness. I could eat them ALL day 🙂
Adapted from Serious Eats.com
1 3/4 cups of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
2 eggs, cracked and separated (2 whites and 2 yolks)
1 3/4 cups of milk
1/2 cup of canola oil
1 teaspoon of vanilla extract
3/4 cups of raspberries, washed and dried
In a medium bowl, stir together flour, baking powder, and salt. Make a well in the center; set aside.
In a stand mixer fitted with the whisk attachment, begin beating the egg whites until they form stiff peaks. Meanwhile, in a separate bowl, beat the egg yolks slightly. Stir in the milk, oil, and vanilla extract.
Pour the egg yolk mixture into the well in the dry mixture, stirring just until combined. The batter should be very lumpy.
Gently fold the egg whites into the batter, not mixing it in completely and leaving a few spots of the egg whites.
Preheat the waffle iron and spray with non-stick spray. Meanwhile, stir the raspberries into the batter just to distribute evenly. Once the iron is ready, pour in the batter and cook until the waffle is golden brown. Top with whipped cream and enjoy the last few weeks of warm weather!