Buttermilk Waffles With Razzle-Dazzle (4 servings) 2 cups all-purpose flour 1 Tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 Tablespoon sugar 1 and 1/4 cup buttermilk 3 large eggs 6 Tablespoons butter - melted For The Raspberry Sauce: 2 10-ounce packages frozen raspberries 1/2 cup fine sugar the grated rind of 1 orange Stir dry ingredients together in a large bowl. In a separate bowl, beat buttermilk and eggs with an electric beater at low speed until well combined. Slowly add melted butter. Make a well in center of the flour mixture. Add buttermilk mixture. Blend gently until all liquid ingredients are incorporated into the dry ingredients. For The Topping: Puree raspberries in food processor or blender until smooth. Blend in sugar and orange rind 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. * My waffle iron calls for one cup of batter per batch of waffles. I know others ask for just 1/2 cup. Consult your instructions for the best amount of batter for your machine. These waffles feature a delightful, simple, citrus-infused raspberry topping that is also great on pancakes and French toast. Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 587. Submitted 9/14/2002.