If you like waffles and chocolate, this recipe is for you. These tender but crunchy waffles are great for breakfast, brunch or an after-dinner dessert. Instead of chocolate topping, top with berries and whipped cream or simply sprinkle with powdered sugar. —Agnes Golian, Garfield Heights, Ohio
- 2 cups pancake mix
- 2 eggs
- 1-1/2 cups 2% milk
- 1/2 cup chocolate syrup
- 1/4 cup canola oil
- 2/3 cup chopped pecans
- CHOCOLATE BUTTER:
- 1/2 cup butter, softened
- 1/2 cup confectioners' sugar
- 2 tablespoons baking cocoa
- Place pancake mix in a bowl. In another bowl, whisk eggs, milk, chocolate syrup and oil. Stir into pancake mix just until combined. Stir in pecans.
Bake in a preheated round Belgian waffle iron according to manufacturer’s directions until golden brown. Meanwhile, in a small bowl, beat chocolate butter ingredients until smooth. Serve with waffles.
Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through. Yield: 4 round waffles.
Originally published as Pecan Chocolate Waffles in Cooking for 2 Winter 2007, p39
Reviews for Pecan Chocolate Waffles
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review