Waffle of the Month with Matt ‘Waffles’ Berzins | White Chocolate Rasp-Scary
About the Author
“Those who know me well may know me by the nickname ‘Waffles’, which suffices to say, I’m a big fan. The crisp crust, fluffy center, and perfectly engineered syrup-collecting pockets always remind me of lazy weekend mornings and the promise of a day filled with comfort.” – Matt Berzins
If you know Matt, you know he has a passion for more than just property tax certificates. One of those is a never-ending quest for new and delicious waffles. Join him as he brings recipes from the tried & true to the bold & new straight to your feed, and hopefully to your table each month!
Waffle of the Month:
White Chocolate Rasp-Scary
It is widely believed that the first celebration of Halloween was to commemorate Harris county releasing tax bills almost 5 weeks late. SPOOKY! Nothing is more frightening than tax bill release season in October, except perhaps these waffles! The mix of flavors are a classic, and the syrup looks just like blood. Perfect for some terrifying decoration, the syrup can be used on waffles, pancakes, ice cream, French toast, or anything else your heart desires.
The waffle recipe is just the basic Belgian waffle mix we went over a few months ago, but with ¾ cup of white chocolate chips added in. I add the chocolate chips to the dry ingredients before adding the wet so the baking powder can spread them out for optimal distribution. The syrup recipe is as easy as can be! You can use fresh or frozen raspberries and once made, this syrup will hold up in the fridge for up to two months.
What you’ll need:
Waffles:
2 Cups All-purpose Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 Cup Sugar
1 1/2 Cup Milk
2 Egg Yolks
4 Egg Whites
1 Tablespoon Vanilla Extract
1/2 Cup Salted Butter, Melted
¾ Cup White Chocolate Chips
Syrup:
2 cups Fresh or Frozen Raspberries
1 cup Sugar
1 Tablespoon Water
What to do:
Waffles:- Mix the flour, salt, baking powder, chocolate chips, and sugar.
- In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.
- In a separate bowl, beat the egg whites with a whisk until stiff(I use a mixer for this step). Slowly fold them into the batter, about a 1/3rd at a time, stopping short of mixing them all the way through.
- Preheat your waffle iron according to the manufacturer and pour about ½ to ⅔ cup batter at a time. Cook until golden brown on both sides.
- Add raspberries, water, and sugar to a medium sized pot.
- Cook over medium heat for 15 minutes, stirring and smashing down the mix occasionally.
- When slightly thickened, remove from heat and strain through a fine wire mesh.
- Syrup will appear thin initially, but will thicken as it cools.
Wafflometer®: 10/10
These seasonal waffles score a perfect ten on the patented Wafflometer®. The slightly crisp crust over the light, airy, and fluffy center bring together the best of both worlds. Because of how light the batter is, the chocolate chips are well dispersed which prevents a mouthful of chocolate without any waffle. The syrup really brings the flavor profile together, as well as a great decorative punch to the Halloween season.
