Sometimes you want a sweet breakfast and you just gotta go for it!! The thing that I love about this dish is that it is not super sweet, it’s vibrant and light! It would also make a great dessert after Breakfast-for Dinner!!
We had this as a brunch before spending the day creating our super cute chalkboard in the kitchen. Boy was that a fun project! Especially figuring out all the different fonts we wanted to use. Next on the project list……refinishing the garden bench in the rose garden. It’s going to be awesome!
This recipe serves 2-3
- 2 Tbsp Cornstarch
- 1/4 Cup Sugar
- 6 oz Raspberries
- 1 tsp Water
- 1/2 tsp Lemon Juice
- 1 Tbsp Butter
- 1/2 tsp Vanilla
- 1 Cup Dry Pancake Mix (we used the Pioneer Baking Brand)
- 1/2 Cup Hersheys Chocolate Pudding Mix
- 2 Eggs
- 3/4 cups milk
Let’s get cooking!
- In a small sauce pan mix the sugar and cornstarch.
- Add the water and lemon juice. Stir. Add the raspberries and coat them in the sauce. The raspberries will start to break down right away.
- Put the pan over medium-low heat on the stove. Add the butter and vanilla. Bring to a boil. Reduce heat. Stir occasionally. Let the sauce reduce for about 5 minutes. Remove from heat.
- To make the waffles heat up a waffle iron. Whisk together the dry pancake mix and pudding mix. Add the egg and milk and whisk to combine all ingredients.
- We overfilled our waffle iron! Whoops!! Hahaha. You just want to fill the middle of the iron otherwise the batter will squeeze out the side and it will be a big mess! Use about 1/4 cup batter for each square in the waffle iron.
- Most waffle irons should have a light indicator for when the waffle is done. It’s usually just a minute or two.
- Slice up some peaches and add a dollop of whipped cream and dig in!!!