Buttermilk Waffles with Raspberry Sauce

Yields:	4 servings
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Stir dry ingredients into a large bowl.

Beat buttermilk and eggs at low speed using whisk attachment of cordless beater in a medium bowl.

Slowly add melted butter.

Make a well in center of flour mixture.

Add buttermilk mixture to well using a beater attachment,slowly blending at low speed until all liquid ingredients are incorporated.

Then beat at high speed until smooth,reserve liquid.

Puree raspberries in food processor or blender until smooth.

Blend in sugar and orange rind and enough of reserved liquid until sauce is desired thickness.

Pour 1 cup of waffle batter into a preheated,well greased waffle iron and cook until golden.

Serve with Raspberry Sauce.

Garnish with walnuts and fresh raspberries,if desired.

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Turned out pretty good. I did the eggs in a seperate pan so I wouldn't have to keep washing the wok.

Reviewed by szl7th