2 : c Flour
1 : tb Sugar
2 : ts Baking powder
1/2 : ts Baking soda
3/4 : ts Salt
1/4 : c Cold butter
1 : Egg
2/3 : c Buttermilk
Milk : Milk for brushing tops
Sugar : Sugar for sprinkling
3 : c Flour
1/3 : c Sugar
2 : 1/ ts Baking powder
1/2 : ts Baking soda
3/4 : ts Salt
12 : tb Butter
1 : c Buttermilk
3/4 : c Currants
1 : ts Grated orange rind
-(orange : -(orange part, or zest only)
0: Stir dry ingredients into a large bowl
1: Beat buttermilk and eggs at low speed using whisk attachment of Handy Mixer cordless beater in a medium bowl
2: Slowly add melted butter
3: Make a well in center of flour mixture
4: Add buttermilk mixture to well using a beater attachment,slowly blending at low speed until all liquid ingredients are incorporated
5: Then beat at high speed until smooth,reserve liquid
6: Puree raspberries in food processor or blender until smooth
7: Blend in sugar and orange rind and enough of reserved liquid until sauce is desired thickness
8: Pour 1 cup of waffle batter into a preheated,well greased waffle iron and cook until golden
9: Serve with Raspberry Sauce
10: Garnish with walnuts and fresh raspberries,if desired
11: Serves 4
12: From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini