RCI-BR.008.0223.001
Watson Estate Raisin Waffles
Purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1931. Notation on card said this was served every Sunday (with variations) for over 30 years in Grandpa Jack’s house.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 4 teaspoons
- ½ teaspoon
- 2 unit
- 1-1/4 cups
- 1/3 cup
- chopped raisins dredged in 2 tablespoons flour1 cup
Method
1
Preheat waffle iron according to manufacturer instructions until hot and ready to use.
2
Whisk together flour, baking powder, and salt in a large mixing bowl.
3
In a separate bowl, beat eggs, then whisk in milk and melted butter until well combined.
4
Pour wet ingredients into dry ingredients and stir until just combined; some lumps should remain.
1 minutes
5
Toss the chopped raisins (already dredged in flour) into the batter and fold gently until evenly distributed.
6
Lightly grease the waffle iron with butter or cooking spray if needed.
1 minutes
7
Pour batter into the center of the hot waffle iron until about three-quarters full, then close the lid.
4 minutes
8
Cook until the waffle is golden brown and steam stops escaping from the sides of the iron, then carefully remove and place on a serving plate.
3 minutes
9
Repeat with remaining batter, lightly re-greasing the waffle iron between batches as needed.
15 minutes
10
Serve warm waffles immediately with desired toppings such as butter, syrup, or whipped cream.