So after blogging about my excitement about my sushi class yesterday morning…my daughter demanded chocolate waffles. It was 10 o’clock when I started… and time seemed to go on for ever…till I looked at the clock to see it was almost eleven. If I didn’t run out of the house (via the bathroom), I would be very late! The sushi post will come but as you can imagine, I have numerous videos and photos which need some serious stitching together to paint the very delicious picture that was yesterday! Consider this an interim offering please!
Waffles are amongst my fave breakfast foods, and lunch, and dinner too. They bake well, keep well and eat all too well. What’s not to love about them. I even have 2 wafflemakers – a heart-shaped one which makes thin, small waffles and a larger one, which was a gift from my dear friend L. This one makes proper Belgian waffles.
5 things you should know about waffles
- They are the rather posh, baked siblings to (fried) pancakes: essentially made from the same basic mix.
- They can be made ahead of time and then toasted or grilled later
- They’re generally best made and cooled before stacking…unlike pancakes which can be stacked as they’re cooked. If you do this with waffles, they become soggy and rather unpleasant so spread them out and let them cool down before you build the mountain
- They can be jazzed up by adding fruit, chocolate and even nuts
- Super-delish they are with some cream/yoghurt, syrup and fruit
100% wholewheat chocolate waffles
You’ll needA waffle ironFor the Waffle mix1 1/2 cups (200g) wholewheat floura good pinch of salt1/2 cup (50g) unsweetened cocoa powder or melted chocolate2 teaspoons baking powder2 large eggs1 3/4 cups (400g) milk1 teaspoon vanilla extract (or cinnamon/ground ginger)3 tablespoons vegetable oil (or melted butter)1/4 cup (25g) yoghurtTo serveIcing (confectioner’s) sugar, to dustCreme FraicheStrawberries or BananasVanilla maple syrup (or regular maple syrup) Makes 8 – 10 waffles, measuring ~15cm (6 inches) across Steps to the preparationSift the flour, salt, cocoa, and baking powder into a bowlsteaks a rest after cooking!7-8 minutes into the batter resting, grease the waffle iron or electric waffle maker (follow manufacturer’s instructions if using for the first time). My Belgian waffle iron is non-stick but to be on the absolute safe side, I used some oil spray to grease it before I started. You could also brush it with oil or melted butter using a brush made of scratch-safe, non-abrasive material like silicone.When the mix is well rested, stir once more to combine then using a large ladle spoon, pour in batter, just enough to fill the hot waffle iron, then close. Cook for 2-3 minutes or until the waffles are ready. They should peel away from the top/bottom of the iron if cooked