Raspberry Sour-Cream Waffles
|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)|
Fold raspberries into whipped cream; chill.
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.