Ingredients for Raspberry Sour Cream Waffles
- Fresh Raspberries
- 1 cup whipped topping
- 1 1/2 cups milk
- 1 cup sour cream (or 1 cup lemon yogurt)
- 2 large eggs
- 1/4 cup vegetable oil
- 2 cups pancake mix
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How to Make Raspberry Sour Cream Waffles
- Gently fold 1 cup of fresh raspberries into 1 cup of whipped topping. Refrigerate for at least 30 minutes to allow flavors to meld.
- In a large bowl, whisk together 1 1/2 cups milk, 1 cup sour cream, 2 large eggs, and 1/4 cup vegetable oil.
- Gradually sift in 2 cups pancake mix into the wet ingredients, whisking until just combined. The batter should be smooth and slightly runny.
- Heat your waffle iron according to manufacturer's instructions.
- Pour 1/2 cup of batter onto the hot waffle iron. Cook until golden brown and crispy, about 3-5 minutes.
- Serve immediately with additional raspberries and a dollop of whipped cream, if desired. For a lemon twist, substitute 1 cup of lemon yogurt for the sour cream.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
12g
Fat
62g
Carbs
12g
