2 eggs
2 c. buttermilk
1 tsp baking soda
2 c. flour
2 tsp baking powder
1/2 tsp salt
6 tbsp shortening
Beat eggs well. Combine dry ingredients. Beat in eggs, buttermilk, and 6 tbsp shortening until smooth. Pour 1/4 c. batter onto each section of the waffle iron and cook as directed. Remove from waffle iron with a fork and serve warm with the following raspberry sauce.
Raspberry Sauce:
1 pint fresh raspberries
4 tbsp sugar
juice of half an orange
2 tbsp cornstarch
1 c. water
Stir the cornstarch into the water. Combine remaining ingredients in a saucepan. Gradually stir cornstarch mixture into pan and heat over med-high heat until boiling. Reduce heat to med-low and heat, stirring occasionally for 5 minutes, or until slightly thickened. Cool for a few minutes, then puree with a blender or if you would like it chunkier, just mash up the large pieces with a fork. Strain through a sieve if desired. Serve warm.
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