Waffles with Warm Raspberry Syrup

3 1/2 cups all-purpose flour
2 teaspoons salt
1/2 cup granulated sugar
2 tablespoons baking powder
8 large eggs, separated
3 cups milk
1 cup butter, melted

Sift flour, salt, sugar and baking powder into a bowl. Make a well in the center of the ingredients.

Whisk together egg yolks, milk and butter in a separate bowl. Pour the wet ingredients into the well of the dry ingredients, stirring until just combined. The batter will be slightly lumpy. Do not over-mix.

Heat the waffle iron.

Whip egg whites to soft peaks and fold into batter in two additions. Ladle 3/4 cup batter into the waffle iron. Cook waffles until crisp, golden and cooked through, about 3 to 6 minutes per waffle.

Warm Raspberry Syrup:

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

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

Strain the mixture. Pour the extracted juices into a saucepan; add the vanilla bean, its seeds and the lemon juice. Simmer until reduced by half over medium-low heat, 20 to 25 minutes. Pour over waffles.