chocolate waffles

Categories
Waffles
Chocolate
Breakfast
Yield
6 waffles
MeasureIngredient
2 cups All-purpose flour
¼ cup Unsweetened cocoa powder;
2 tablespoons Sugar;
1 tablespoon Baking powder;
½ teaspoon Salt;
1 cup Sugar;
1 cup Water;
2 cups Milk;
Eggs; beaten
¼ cup Vegetable oil;
1 teaspoon Vanilla extract;
1 pack (10 oz) frozen raspberries; in syrup

CHOCOLATE WAFFLES

RASPBERRY SYRUP

1-½ CUPS

CHOCOLATE WAFFLES: Preheat waffle iron, grease lightly. Sift flour, cocoa, sugar, baking powder and salt into a large bowl. Combine milk, eggs, oil and vanilla in a small bowl. Stir liquid ingredients into dry ingredients UNTIL just moistened. For each waffle, pour about ¾ cup batter into waffle iron. Close lid and bake until steamings stops. Serve with Raspberry syrup RASPBERRY SYRUP: Combine water and sugar in large saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Combine cooking until mixture thickens slightly; about 10 minutes. Stir in frozen raspberries, cook, stirring, until berries are thawed. Bring to a bowl; continue cooking until syrup thickens slightly, about 5 minutes. Serve warm.

Makes about 1-½ cups syrup. Source: Breakfast & Brunch Cookbook by WHOM! Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 12-15-94

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