PERFECT WAFFLES

31/2 cups all-purpose flour
2 teaspoons salt
1/2 cup sugar
2 tablespoons baking powder
8 large eggs, separated
3 cups milk
1 cup butter, melted
2 cups Hot Raspberry Syrup (recipe follows)

Sift together flour, salt, sugar and baking powder into a large mixing bowl. Make a well in center of dry ingredients.

Whisk together egg yolks, milk and melted butter in a separate bowl. Pour wet ingredients into well of dry ingredients, stirring until just combined. Batter will be slightly lumpy. Do not overmix.

Preheat waffle iron according to manufacturer's directions.

Whip egg whites using an electric mixer on medium speed until soft peaks form and fold into batter in two additions.

Ladle about 3/4 cup batter into waffle iron. Cook waffles 3 to 6 minutes until crisp, golden and cooked through. Serve at once with the Hot Raspberry Syrup.

HOT RASPBERRY SAUCE
(Makes 2 cups)

7 cups fresh or slightly thawed frozen raspberries
1 3/4 cups sugar
2 1/4 cups water
1/2 vanilla bean, split or scraped, or 1 teaspoon vanilla extract
3/4 cup lemon juice

Combine raspberries, sugar and water in a saucepan and bring to a simmer over medium heat. Cook 15 minutes until raspberries are soft.

Strain raspberry mixture through a fine-mesh sieve, pressing against solids with back of a ladle. Discard raspberry seeds and pour extracted juices into a nonreactive saucepan; add vanilla bean, its seeds and lemon juice. Simmer over medium-low heat 20 to 25 minutes until reduced by half or to consistency of syrup.

Serve warm, or cool and store in the refrigerator for up to 10 days.

Makes 8 servings
Adapted from source: The Culinary Institute of America's Breakfasts and Brunches