Waffle Hearts Recipe
Ingredients
| Whipped cream | 2 Cup (16 tbs), sweetened | |
| Raspberries | 1 Cup (16 tbs) | |
| Strong coffee | 3/4 Cup (16 tbs), brewed | |
| Milk | 3/4 Cup (16 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Pancake mix | 1 1/2 Cup (16 tbs) |
Directions
Mix whipped cream and raspberries; chill.
Combine coffee, milk, sour cream, egg and oil in a bowl; blend well.
Add pancake mix; beat with electric mixer until smooth.
Pour enough batter into hot waffle iron to spread to 1 inch from edge.
Bake until steaming stops.
Cut waffles in heart-shaped size.
Serve with whipped cream mixture.
One-half cup raspberry jam may be substituted for fresh raspberries.
Combine coffee, milk, sour cream, egg and oil in a bowl; blend well.
Add pancake mix; beat with electric mixer until smooth.
Pour enough batter into hot waffle iron to spread to 1 inch from edge.
Bake until steaming stops.
Cut waffles in heart-shaped size.
Serve with whipped cream mixture.
One-half cup raspberry jam may be substituted for fresh raspberries.
Chef
