Pecan Chocolate Waffles
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
Total TimePrep/Total Time: 25 min.
Makes4 round waffles
- 2 cups pancake mix
- 2 large Nellie’s Free Range 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.
Nutrition Facts1 waffle with 2 tablespoons chocolate butter: 322 calories, 17g fat (2g saturated fat), 57mg cholesterol, 415mg sodium, 36g carbohydrate (18g sugars, 3g fiber), 7g protein.
Originally published as Chocolate Lovers Waffles in Cooking for 2 Winter 2007
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