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If your iron doesn't have a light
indicator, you'll know when waffles are done when the steam rising out of the
iron subsides.
Unless the recipe specifies otherwise, mix batter with a light hand, combining
wet and dry ingredients until just mixed. A few lumps are preferable to a smooth
batter, which will yield a tough waffle.
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Death by Chocolate Waffles
1 1/3 C. all-purpose flour
1/3 C. whole-wheat flour
1/4 C. unsweetened cocoa
1 T. baking powder
1 t. cinnamon
1/2 C. butter
3 oz. semisweet chocolate
2 T. granulated sugar
2 1/4 C. whole milk
2 eggs, beaten until frothy
Preheat waffle iron. In a large bowl, sift together the flours, cocoa, baking
powder and cinnamon.
In a heavy-bottomed saucepan over very low heat, melt butter, chocolate and
sugar. Whisk to smooth, remove from heat, then whisk in milk and eggs.
Make a well in dry ingredients, pour in chocolate mixture and blend just until
everything is combined. Let batter stand for several minutes. Pour about 1/2 to
3/4 cup batter into very hot waffle iron and bake until waffles are golden and
crisp. Serve hot.
Makes 4 waffles.
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