NOTE: Use a Belgian Waffle Maker or reduce batter portion to 1/4 cup per waffle and cooking time to 2 1/2 to 3 1/2 minutes per waffle. Beat egg whites until stiff. Set aside. Mix the flour, baking powder, baking soda and sugar together. Beat the egg yolks with the sour cream, milk and chocolate syrup. Mix the oil with the melted butter, using a small bowl. Add the sour cream mixture alternate with the oil and butter mixture to the dry ingredients. Mix until smooth. Fold in the egg whites. Pour 1/2 cup of batter into a lightly greased waffle maker (see NOTE above).

Bake for 4 or 5 minutes or until the steaming stops. Repeat for the remainder of the batch of waffles. Whip the whipped cream until stiff and fluffy but not dry. Top hot waffles with sliced strawberries and whipped cream. Serve at once.