Surprise waffles with raspberry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen Raspberries, thawed (10 oz pkg) |
| 1 | tablespoon | Granulated Sugar |
| 3 | larges | Eggs |
| ¾ | cup | Sour Cream |
| ¾ | cup | Milk |
| 1¼ | cup | All-purpose Flour |
| 2 | teaspoons | Baking Powder |
| ½ | teaspoon | Baking Soda |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| ⅓ | cup | Butter or Margarine, melted |
| ⅓ | cup | Semisweet Chocolate Chips |
| 1 | cup | Whipping Cream, whipped stiff with 2 Tbsp Sugar |
Directions
RASPBERRY SAUCE
WAFFLES
MAKE RASPBERRY SAUCE
Puree raspberries in blender or food processor. Pour through a fine strainer into a small saucepan. Mix together cornstarch and water.
Add to raspberries, along with sugar. Stir over medium heat until boiling, slightly thickened and transparent. Remove from heat. Makes 1 cup. WAFFLES: Beat eggs, sour cream, and milk in medium-size bowl with wire whisk or fork until smooth. Add flour, baking powder, baking soda, salt, and vanilla; beat until just smooth. Stir in butter until blended. Pour batter onto waffle iron, preferably with nonstick coating. (You'll need a scant ¾ cup for an 8-inch waffle.) Sprinkle about 1 Tbsp chocolate chips over each waffle before baking to a golden brown. Cool waffles on racks. Meanwhile gently reheat Raspberry Sauce. Cut waffles in quarters. For each serving, stack 5 quarters with whipped cream between layers. Top with a dollop of whipped cream and warm sauce. Serve immediately. Makes 4 servings.
From: Fred Peters
Submitted By PAT STOCKETT On 12-28-94