Ingredients
2 cups pancake mix2 large eggs, room temperature1-1/2 cups 2% milk1/2 cup chocolate syrup1/4 cup canola oil2/3 cup chopped pecansCHOCOLATE BUTTER:1/2 cup butter, softened1/2 cup confectioners’ sugar2 tablespoons baking cocoa
Preparation
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 maker 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 freezer container. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through.
