Refined flour (maida)
1 1/2 teaspoons
For raspberry sauce
Cornflour/ corn starch
Break the eggs into a deep bowl, add the sugar and beat till light and frothy. Melt the butter in the microwave and set aside.
Sift refined flour, baking powder and salt into the bowl and mix. Add the buttermilk and whisk till smooth. Add the melted butter and keep whisking. Add lemon zest and lemon juice and mix.
Heat the waffle iron. Pour some of the batter and close the lid and cook. Meanwhile pour the raspberry syrup into a non stick pan and heat.
Mix the cornflour with two tablespoons water and add to the syrup and cook till it thickens. Take it off the heat.
Once the waffles are done remove them onto a serving plate, pour the raspberry sauce over and serve hot.