' My kids love waffles of all kinds. Recently, I’ve been making them on a Sunday for breakfast, then slapping the extras between pieces of waxed paper and putting them in the freezer for a quick hot breakfast for the kids.
I discovered Alton Brown’s recipe for Chocolate Waffles when I was searching for something else (isn’t that always the way things go?). I’ve made then several times now, and my kids just love them. They’ve had them with the standard butter and syrup and with peanut butter, and they prefer them with peanut butter.
Chocolate Waffles
Makes 11 large, rectangular waffles (at least with my waffle maker – your machine will more or fewer)
7 ounces all-purpose flour
2 1/2 ounces sugar
1 1/2 ounces cocoa powder
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 vanilla extract
16 ounces buttermilk
4 ounces mini-chocolate chips
Preheat waffle iron according to manufacturer’s directions.
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, and 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.
Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
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Per Serving (excluding unknown items): 224 Calories; 10g Fat (36.8% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 366mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
