These rich and decadent Black Forest Waffles are loaded with the timeless flavor combination of chocolate and cherries. Daisy Sour Cream brings a moistness and lightness to the batter of these delicious waffles and complements the cherry topping.

Perfect for special holiday brunch or run of the mill weekend breakfast, these waffles are sure to please your family and guests.

• All-Purpose Flour (1 cup): The gluten in all-purpose flour gives waffles their traditional structure. Finely milled whole wheat flour can be used in place of all-purpose flour.
• Unsweetened Cocoa Powder (1/2 cup): Your favorite unsweetened cocoa powder will work well in this recipe. For a lighter chocolate flavor, try using dark cocoa powder. Dark cocoa powder has a smoother, less bitter, less chocolaty flavor than traditional cocoa powder.
• Granulated Sugar (2/3 cup): Granulated sugar works best in this recipe.
• Baking Powder (2 teaspoons): Gives the waffles their height.
• Daisy Sour Cream (3/4 cup): Know for its creaminess and smooth texture, did you know that Daisy is the secret ingredient to lighter, moister waffles?
• Large Eggs (3, separated): The egg yolks give the batter a richness and add a good dose of protein. The whipped egg whites lighten the batter, creating a light, airy, fluffy waffle.
• Melted Butter (7 tablespoons, melted): Butter adds another layer of richness and helps keep the inside of the waffles soft and pillowy.
• Powdered Sugar (1 tablespoon): Adds just a touch of sweetness, while making the finished waffles festive.
• Cherry Pie Filling (21-ounce can): Using canned cherry pie filling as a topping adds the “Black Forest” element to these tasty chocolate waffles. Sugar-free pie filling may be used if desired.
• Chocolate Syrup (1/2 cup): Adds just the right amount of chocolaty flavor to the topping, mixing with the cherries to enhance the “Black Forest” flavor profile.

• Gluten-free flour may also be used. If using gluten-free flour, you may need to add a tablespoon or two of milk to thin the batter. Gluten-free flour tends to absorb liquid quicker than all-purpose flour, making a denser batter.
• You can sub out raw cane sugar one-for-one for the granulated sugar.
• A neutral oil, like canola or corn oil can be used in place of the butter.
• Try other toppings with the chocolate waffle base. Feel free to add dried fruit, chopped nuts, or bananas to the batter.
• Other tasty twists on toppings: Hazelnut spread, peanut butter and butterscotch syrup can be substituted for the cherry pie filling and chocolate syrup.
• Make sure to beat the egg whites until soft peaks form. The whipped egg whites lighten the batter and make airy, fluffy waffles.
• Make sure your waffle iron is hot before starting. If your waffles are coming out pale or soft, the iron isn’t hot enough.
• Adding a tablespoon of cornstarch makes extra crispy waffles.
• Keep waffles warm in the oven set to 200°F. Place the waffles directly on the oven rack. The low heat will keep the waffles crispy, while you finish preparing all the batter.

1. Whisk the flour, cocoa, sugar, and baking powder in a large bowl until combined.
2. In a separate bowl, whisk ¾ cup of the sour cream, egg yolks, and 6 tablespoons of the butter in a medium bowl until combined. Stir the wet ingredients into the flour mixture until moistened (the batter will be thick).
3. Beat the egg whites in a small bowl at high speed until soft peaks form. Gently fold them into the batter with a rubber spatula.
4. Meanwhile, heat a waffle iron until hot. Lightly grease with the remaining butter. Pour ½ cup of batter per waffle. Cook each for 3 minutes or until lightly crisp. Store cooked waffles in the oven set on 200°F while cooking the remaining batter.
5. Serve sprinkled with powdered sugar, top with cherries, and chocolate sauce. Add an additional dollop of sour cream for added richness, if desired.