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

Related recipes