Chocolate Waffles; Raspberry Syrup Recipe - Toastmaster TWB4REG Use And Care Manual Recipe Book

CHOCOLATE WAFFLES

2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2-1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk
2 large eggs, beaten
1/3 cup butter, melted
1-1/2 teaspoons vanilla
Lightly grease and preheat the Waffle Baker. Sift flour, cocoa, sugar,
baking powder, and salt into a large mixing bowl. Set aside. In a
medium bowl, with an electric mixer at low speed, combine the milk,
eggs, butter, and vanilla. With a wooden spoon, stir the liquid
ingredients into the dry ingredients until moistened. Pour batter
(batter will be thin) onto the center of each waffle section of the Grid
Surface. Close the Lid and bake. Repeat with the remaining batter.
Serve with raspberry syrup. (syrup recipe follows.)
YIELD: approximately 12 - 4 inch waffles

RASPBERRY SYRUP RECIPE

1 cup water
1 cup sugar
1 package frozen raspberries in syrup (10 ounce)
Combine the water and sugar in a large sauce pan. Cook over
medium heat, stirring constantly, until the sugar is dissolved.
Continue cooking until the mixture thickens slightly, about
10 minutes. Stir in the frozen raspberries and cook, stirring until the
berries are thawed. Bring to a boil, continue cooking until the syrup
thickens slightly, about 5 - 10 minutes. Serve warm over chocolate
waffles.
9.