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Raspberry Sour-Cream Waffles Recipe
|Raspberries||1 Cup (16 tbs)|
|Sweetened whipped cream||2 Cup (32 tbs)|
|Strong brewed coffee||3⁄4 Cup (12 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Pancake mix||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 2950 Calories from Fat 1639
% Daily Value*
Total Fat 183 g282.3%
Saturated Fat 79.3 g396.3%
Trans Fat 0 g
Cholesterol 625.8 mg
Sodium 2523.2 mg105.1%
Total Carbohydrates 283 g94.2%
Dietary Fiber 14 g55.8%
Sugars 143.5 g
Protein 59 g117%
Vitamin A 82.6% Vitamin C 76.5%
Calcium 171.3% Iron 36.3%
*Based on a 2000 Calorie diet
Combine coffee, milk, sour cream, egg, and oil in bowl; blend well.
Add pancake mix; beat with electric mixer until smooth.
Pour onto hot waffle iron; bake until steaming stops.
Repeat with remaining batter.
Serve immediately with whipped-cream mixture.
One-half cup raspberry jam can be substituted for fresh raspberries, if desired.