Usually, I’m more of a pancake girl than a waffle one, but I do enjoy the lovely crispness that waffles have – not to mention the delicious way that they soak up syrup. So, every once in a while, I like to do the waffle thing.
These waffles have been lurking in the back of my mind since I first saw McAuliflower do them at Brownie Points last year. Now, her waffles seem to use an actual cake batter as their base, where as I have choc-ified some waffle batter. Both options are good. Especially if you like chocolate.
The waffles, just coming off the iron, are hot and crispy, with a moist and light interior. They taste chocolaty, of course, but not in the same, rich way as a piece of cake would. I can’t really see wanting to eat something that chocolaty for breakfast, anyway, so it’s really just as well. These are definitely a nice, decadent change from normal waffles and are fantastic topped with fruit.
I’m actually a bit torn as to whether syrup is a good choice on these or not. On one hand, syrup is a good choice on most waffles, while on the other, chocolate seems to demand something either more decadent or much simpler, like a scoop of ice cream or a simple dusting of powdered sugar. I’ll recommend that you go with berries and, if you like it, a bit of whipped cream. I’ll admit that it’s actually Cool Whip in my photo. I’m not proud, but there you have it.
In my defense, it tasted good anyway.
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 cups buttermilk
1/4 cup butter, melted and cooled
1 tsp vanilla extract
In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt.
In a medium bowl, or a large measuring cup, thoroughly whisk together eggs, buttermilk, melted butter and vanilla extract. Add to flour mixture and whisk until just smooth.
Preheat waffle iron and make according to directions.
Makes 6 waffles.