|Sweetened whipped cream||2 Cup (32 tbs)|
|Raspberries||1 Cup (16 tbs)|
|Strong brewed coffee||3⁄4 Cup (12 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Pancake mix||1 1⁄2 Cup (24 tbs)|
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.