Struesel Topped Waffles With Raspberry Swirled Vanilla Yogurt
For the Waffles:
1/2 cup All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons cinnamon
4 tablespoons superfine sugar
3 tablespoons unsalted butter, melted
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
For the struesel:
4 tablespoons butter melted
2 tablespoons brown sugar
1 tablespoon cinnamon
Powdered Sugar for dusting
For the Yogurt:
Place the yogurt in four serving bowls.
When the raspberry syrup is cool enough place a spoonful, depending on how sweet you want the yogurt, in the middle of the bowl.
With a thin knife swirl the syrup around the yogurt to make a marble effect.
Place in refrigerator until Waffles are ready.
Stir in the superfine sugar breaking any clumps.
One at a time, drop in the eggs and mix.
Add in the vanilla.
Set aside while the waffle iron preheats.
Prepare the streusel just before ready to place the waffles in the iron.
Use a shallow bowl to melt the butter.
Ladle the batter into the greased preheated waffle iron and cook. ( see your waffle maker for timing specifics).
Once the waffle comes out, place on a cooling rack so the bottom doesn’t get soggy.
Put the next batch in the iron. While the next one is cooking slighty dip one side of the waffle in the melted butter.
Don’t let it sit in there more than a second then take it out and place in the sugar mixture.
Place it on the baking sheet plain side down.
Repeat until the batter is complete. Then place the baking sheet into the oven to finish off for 8 minutes.
Take the yogurt out of the fridge.
When the waffles come out of the oven they are best consumed immediately.
Either spread in between two layers of waffles or dip the waffles directly into the bowl.
If there are any leftovers (probably not) keep them in the refrigerator. These are just as good eaten cold or reheated in the oven for about 12 minutes.