18
ENGLISH
WAFFLES
In large bowl, combine flour, chocolate chips,
granulated sugar, baking powder, salt, and cinnamon,
if desired. Add milk, butter, and eggs; mix until
moistened. Some lumps may remain.
Set preheated Waffle Baker timer to 3 minutes and
45 seconds. Spread 1 cup (235 ml) batter into top side
of Waffle Baker. Close top; start timer and rotate baker.
Fill second side of baker; rotate baker again.
When signal sounds, remove first waffle. Remove
second waffle. Repeat with remaining batter. Serve with
Chocolate Whipped Cream.
WHIPPED CREAM
In chilled mixer bowl, place all whipped cream
ingredients. Attach bowl and wire whip to mixer.
Gradually turn to Speed 10, and whip until stiff peaks
form. Cover; refrigerate until served.
Yield: 4 servings (1 waffle with
1
⁄4 cup [60 ml] whipped
cream per serving).
Per serving: About 780 cal, 16 g pro, 90 g carb, 43 g
total fat, 25 g sat fat, 195 mg chol, 910 mg sod.
WAFFLES
2 cups (475 ml)
all-purpose flour
1 cup (325 ml) mini,
semi-sweet chocolate
chips
2 tablespoons (30 ml)
granulated sugar
1 tablespoon (15 ml)
baking powder
1
⁄2 teaspoon (2 ml) salt
1
⁄2 teaspoon (2 ml)
cinnamon, if desired
1
2
⁄3 cups (393 ml) milk
1
⁄3 cup (78 ml) butter or
margarine, melted
2 eggs
WHIPPED CREAM
1
⁄2 cup (120 ml)
whipping cream
1 tablespoon (15 ml)
powdered sugar
1 tablespoon (15 ml)
unsweetened cocoa
powder
chocolate chIP
Waffles WIth chocolate
WhIPPed cream
