Fudge Waffles with Chocolate Sauce

*to make a parve substitute for buttermilk place 1 tablespoon vinegar in a measuring cup. Add soy, rice or coconut milk to equal one cup. Allow it to sit a few minutes and bubble before using.

In a large mixing bowl, combine eggs, oil and vanilla, and beat until light, about 2 minutes.

Blend in buttermilk, then flour, sugar, cocoa, baking powder, baking soda, salt and nutmeg.

Gently fold in nuts and chocolate chips.

Cook waffles in a preheated well-greased waffle iron until done; follow the directions for your waffle iron.

In a small saucepan, combine sugar, cocoa powder, corn syrup and milk. Stir to blend. Cook over medium heat until mixture comes to a full boil, and then reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Remove sauce from heat and add butter and vanilla, stirring until butter melts. Cool to room temperature, then store in the refrigerator.

Serve waffles with ice cream and chocolate sauce. Waffles can be served immediately, or wrapped in plastic wrap and served the next day. Warm them in a toaster to crisp.