Best Raspberry Lemon Cream Cheese Waffles Recipes

Belgium Raspberry Waffles With Lemon Raspberry Syrup image

Provided by Baby Kato

Categories Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

2 cups flour
2 teaspoons baking powder
2 tablespoons icing sugar
1 tablespoon vegetable oil
2 cups milk
2 teaspoons vanilla extract, pure
3 eggs, large (separated)
1/4 teaspoon salt
1 cup raspberries, fresh, sweet
1/4 cup oil (greasing waffle iron)
1/2 cup lemon juice, fresh squeezed
1/2 cup maple syrup, pure (use good quality)
1/4 cup cold water
1/2 cup powdered sugar
1/4 teaspoon ground cinnamon
1 pinch ground allspice
1/4 cup fresh raspberry
1/4 cup powdered sugar (garnish)
1/2 cup whipping cream (garnish)

Steps:

To make the waffles, place the the flour, baking powder, icing sugar, oil, milk, vanilla and egg yolks in a large bowl.
Mix slowly until well blended.
In a medium size bowl beat the egg whites and salt until they make soft peaks.
Gently fold the egg white mixture into the batter, being careful not to over mix.
Now for the last step gently fold the fresh raspberries into the batter.
When your iron is heated, pour the batter onto the greased waffle iron and bake for 3 - 4 minutes, how long will depend on your waffle iron.
The waffles should be crisp and golden brown when done.
Keep the waffles warm in a low oven until ready to serve.
To make the Raspberry Lemon Syrup, add the lemon juice, maple syrup, water, powdered sugar, cinnamon and allspice together in a small pot.
Mix well and bring to a rapid boil, lower heat and simmer uncovered until ready to use. Stir occasionally.
Just before serving the pancakes add the raspberries to the syrup.
Plate the waffles, add some whipped cream if desired and drizzle with the raspberry lemon syrup.

Lemon-Ricotta Waffles with Raspberry-Mascarpone Whipped Cream image

Provided by Valerie Bertinelli

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 17

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
Kosher salt
1 3/4 cups half-and-half
1/2 cup whole milk ricotta
3 tablespoon unsalted butter, melted
3 tablespoons lemon zest and 2 tablespoons lemon juice (from 2 to 3 lemons)
1 teaspoon vanilla extract
1 large egg
Nonstick cooking spray
Raspberry-Mascarpone Whipped Cream (see recipe below)
Fresh fruit such as strawberries, blueberries and/or raspberries, for serving
Maple syrup, for serving
1 cup heavy cream
4 ounces mascarpone
3 tablespoons seedless raspberry jam

Steps:

Preheat a waffle iron to medium-high heat.
Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine.
Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter.
To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup.
Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes.