This recipe is from Chapter Three of The Quick & Easy Breakfast Cookbook
Makes 4 waffles
Ingredients
2 large eggs
1 cup buttermilk (or whole milk)
1/2 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons miniature chocolate chips
Powdered sugar, whipped cream, and fresh berries (optional for serving)
Instructions
- Crack the eggs into a large bowl and whisk vigorously until frothy. Add the buttermilk, sugar, canola oil, and vanilla extract, and whisk to combine. Add the flour, cocoa powder, baking powder, baking soda, and salt, and fold until the wet and dry ingredients are just combined into a thin batter. Fold in the chocolate chips. Allow the batter to rest while you preheat your waffle iron according to the manufacturer’s instructions.
- Once the waffle iron in hot, spray it liberally with nonstick cooking spray. Pour 1/4 of the batter into the center of the iron, filling it roughly 1-inch short of the edges. Close the iron and cook for about 5 minutes, or until the waffle is lightly browned and crisp.
- Carefully remove the waffle from the iron and transfer it to a large plate. Repeat the above 3 times with the remaining batter.
- Serve the waffles immediately dusted powdered sugar or topped with whipped cream and fresh berries, if desired.
To freeze, allow the waffles to cool completely, then transfer them to an airtight container and freeze for up to 2 months. Reheat frozen waffles in the toaster directly from the freezer.
