1 c. all-purpose flour
1 c. sifted cake flour
1 1/2 c. milk
2 1/2 tsp. baking powder
2 eggs, well beaten
5 tbsp. butter
1 tsp. vanilla

TOPPING:

1 2/3 c. water
2/3 c. sugar
2 tbsp. white corn syrup
2 drops red food coloring (optional)
2 tbsp. cornstarch
1 (3 oz.) pkg. raspberry gelatin
8 oz. frozen blueberries
8 oz. frozen raspberries

Mix batter ingredients together in order just until smooth. Bake in waffle iron according to manufacturer's directions.

Topping: Combine water, sugar, corn syrup, food coloring, and cornstarch in saucepan and cook over medium heat until thickened. Remove from heat; add gelatin mix, stirring until dissolved. Let cool and add berries. Serve warm over waffles with a scoop on vanilla ice cream.