Chocolate Waffle batter…

by Jack Richins

 So my only question is – do you like it? Aubrey and her family might find it interesting.

Chocolate Waffle batter…

Chocolate Waffles
7 ounces all-purpose flour (approximately 1 1/2 cups)
1 3/4 ounces sugar (approximately 3 tablespoons)
1.5 ounces cocoa powder (approximately 1/2 cup)
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs, beaten
2 ounces unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
16 ounces buttermilk, room temperature
4 ounces chocolate chips (approximately 3/4 cup)
Vegetable spray for waffle iron
1 seven inch round waffle iron
 
Preheat waffle iron to high.
 
In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda.
 
In another bowl beat together the eggs and melted butter and vanilla, then add the buttermilk.
 
Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
 
Put two 1 1/2 ounce scoops of waffle batter onto the center of the iron and lightly spread out the batter leaving about 1 inch from the edge of the iron. Close the iron top and cook until the iron says it finished (or until the waffle is crispy on both sides and is easily removed from iron.)
 
Serve immediately or keep warm in a 200 degree oven covered with aluminum foil until ready to serve.
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