Chocolate Waffles with Raspberry Syrup
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 tbsp. sugar
1 tbsp baking powder
1/2 tsp. salt
2 cups milk
2 eggs, beaten
1/4 cup vegetable oil
1 tsp. vanilla extract
1 cup water
1 cup sugar
1 (10-oz.) pkg. frozen raspberries in syrup
Preheat waffle iron; grease lightly.
Sift flour, cocoa, sugar, baking powder and salt into large bowl.
Combine milk, eggs, oil and vanilla in small bowl. Stir liquid ingredients
into dry ingredients until moistened.
For each waffle, pour about 3/4 cup batter into waffle iron. Close lid and bake
until steaming stops.
Combine water and sugar in large saucepan. Cook over medium heat, stirring
constantly, until sugar has dissolved. Continue cooking until mixture thickens
slightly, about 10 minutes. Stir in frozen raspberries; cook, stirring until
berries are thawed. Bring to a boil; continue cooking until syrup thickens
slightly, about 5 to 10 minutes.