Total TimePrep/Total Time: 30 min.
- 1 cup all-purpose flour
- 1 cup sifted cake flour
- 1-1/2 cups whole milk
- 2-1/2 teaspoons baking powder
- 2 large Eggland's Best eggs, well beaten
- 5 tablespoons butter, melted
- 1 teaspoon vanilla
- 1-2/3 cups water
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons light corn syrup
- 8 ounces frozen blueberries
- 8 ounces frozen raspberries
- Vanilla ice cream, optional
- Preheat waffle maker. Mix first seven ingredients in order just until smooth. Bake waffles according to manufacturer’s directions until golden brown.
- Meanwhile, for topping, combine water, sugar, cornstarch, corn syrup in a small saucepan over medium heat until thickened. Remove from heat; cool. Stir in berries. Serve warm over waffles; if desired, add vanilla ice cream.
Test Kitchen Tip
Nutrition Facts1 serving: 382 calories, 10g fat (6g saturated fat), 79mg cholesterol, 268mg sodium, 65g carbohydrate (35g sugars, 2g fiber), 8g protein.
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Oct 2, 2011
This is my new favorite waffle recipe. It is very simple to make and my kids love them.
Dec 20, 2010
These were very good. A nice vanilla flavor, and a cake-like texture. I didn't make the topping either.
Jan 3, 2010
This is the best recipe I have found for waffles. They were crispy on the outside and cake like on the inside. They actually had a delicous flavor without any topping. I only made the waffles not the topping. They have been added to my favorite recipe file.
Aug 17, 2008
I made just the waffles for breakfast this morning & they were good enough but not the best I've had.