Lemon Waffles With A Twist



  • 2 eggs
  • 2 cups all-purpose flour
  • 1¾ cups milk
  • ½ cup Wagco Lemon Olive Oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

Fresh Raspberry-Balsamic Compote:


For the Compote:

Place the sugar and ½ cup of balsamic in a sauce pan. Heat over medium, stirring occasionally until the sugar is completely dissolved. Add the raspberries and cook at a simmer until the raspberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving.

For the Waffles:

Preheat a standard waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Raspberry Balsamic Compote.


*Recipe may not look exactly like the picture. Picture is used as a reference.*

waffle beside cherry and ice cream
Photo by Pixabay on Pexels.com

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