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Whole Wheat Raspberry Leige Waffles with Lemon Syrup

Calories
Author Louisa

Ingredients

  • 1 envelope of active yeast (or 2 1/4 teaspoons)
  • 1 Tablespoon sugar
  • 3/4 cup of warm milk (between 100-110 degrees F)
  • 2 eggs
  • 1/2 cup of melted butter
  • 3 cups of whole wheat pastry
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup raw sugar
  • 6 ounces fresh raspberries

For Lemon Syrup:

  • 1/2 cup coconut oil
  • 3/4 cup milk (I used almond milk)
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon lemon extract

Instructions

  • Sprinkle the yeast and sugar over the warm milk in a small bowl. Allow to sit for at least 5 minutes. The yeast should be foamy at this point.
  • Whisk together the eggs and butter.
  • Add in the milk.
  • In a large bowl combine the flour, cinnamon, and salt
  • Make a well in the center of the flour, and add the liquid ingredients.
  • Whisk until everything is well incorporated. The dough should form into a ball.
  • Cover and let rise until doubled, approximately 30 to 45 minutes.
  • Gently stir in the raw sugar.
  • Divide into 8 individual baseball sized balls, top each with 3-4 raspberries, and let rest about 15 minutes.
  • Prepare the syrup: place milk, coconut oil, and sugar in a medium saucepan. Stir on medium heat until sugar dissolves and butter melts completely. At that point, bring mixture to a boil for 1 minute, stirring constantly.
  • Remove from heat and add baking soda and lemon extract, and continue to stir constantly. The syrup may foam up a bit, so be prepared to hold the pan over the sink while stirring in case it foams over.
  • Heat waffle iron, and brush with oil or melted butter.
  • Stretch the ball of dough out a bit and place it on the waffle iron so it covers the majority of it.
  • Gently close the waffle iron and flip per the manufacturers instructions.
  • Cook for about 2-3 minutes, or until your waffle is browned.
  • Very carefully, with a fork or two, remove the waffle from the iron. Continue with the remaining waffles.
  • To serve, top with a couple fresh raspberries and lemon syrup.