Chocolate Waffles with Berry Sauce

We like to make special breakfasts on General Conference weekends, and we tried this new and delicious recipe today!  It was a hit as breakfast, but you could easily turn these waffles into a dessert by topping with vanilla ice cream and chocolate sauce. 

This recipe comes from Our Best Bites.  Click here for full instructions, photos, tips, etc. 
 
Double Chocolate Waffles

• 2/3 C flour 
• 1/3 C corn starch 
• 1/4 C unsweetened cocoa powder 
• 1/2 t baking powder 
• 1/2 t baking soda 
• 1/4 t salt 
• 1/8 t cinnamon 
• 6 T granulated sugar 
• 1 C milk 
• 1/3 C vegetable oil 
• 1 egg 
• 1 1/2 t vanilla 
• 1/2 C mini chocolate chips 

Berry Sauce & Topping

• 3 C berries, fresh or frozen, diced if large 
• 1/4 C raspberry or strawberry jam
• 2 T hot tap water 
• optional: powdered sugar to taste, sweetened whipped cream, or cocoa powder for dusting

Start by making the berry sauce since it can sit while you make the waffle batter. Combine jam and warm water and whisk until combined. Add in the berries and gently stir until combined. Gently smash with a fork to break up larger berries an leave as chunky as you like. Depending on the sweetness of the berries, you can add a little powdered sugar if you’d like. I don’t add any; I think the jam adds plenty and I prefer it on the tart side to balance the sweetness of the waffles. However my husband likes it sweeter, so go with what you like! You might want to try the sauce on the waffles first and then just sprinkle powdered sugar on top if you’d like it sweeter. Set berry sauce aside and make waffle batter.

Waffles: Preheat a waffle iron. Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine. In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy. Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t overmix. Stir in the chocolate chips. This is a pretty thin batter, so don’t be expecting something that looks like a pancake batter. It’s supposed to be thin. Lightly butter waffle iron. I have one with non-stick finish and I actually don’t grease mine at all. You may not need to. Place batter in and cook according to your iron. A tip: Instead of pouring batter, use a ladle and spoon it in, making sure to stir the batter each time. Otherwise the chocolate chips won’t be distributed. It’s a little harder to tell when chocolate waffles are done because you can’t go so much on color. Go by smell and touch and realize that they will crisp up after they come off the iron.

Chocolate Waffles

Our friends invited us over for dessert and made these for us - they were SO yummy!

2 eggs, separated

3/4 c. milk

1/2 tsp. vanilla

1 1/2 c. flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. sugar

6 T. cocoa powder or 2 squares unsweetened chocolate

1/2 c. butter, melted

toppings (such as ice cream, chocolate syrup, nuts, caramel, etc.)

Beat the eggs yolks with the milk. Mix in vanilla. Add flour, baking powder, salt and sugar. In a separate bowl, mix cocoa powder and melted butter. Add the chocolate mixture to the other ingredients. Beat egg whites until fluffy and fold in with the rest of the batter until blended. (If batter is too thick, thin with milk.) Bake in a waffle iron and serve warm with ice cream and other toppings.

Homemade Waffles

We love this breakfast!

1 3/4 c. flour
1 T. baking powder
1/2 tsp. salt
2 egg yolks
1 3/4 c. milk
1/2 c. oil
2 egg whites

In a mixing bowl mix the egg yolks, milk and oil together. Add the dry ingredients, mixing well after each addition. Whip the egg whites until stiff. Fold into the batter. Cook on a hot waffle iron.

Note: You can substitute buttermilk for the milk, but you will need to cut the baking powder in half and add 1 tsp. baking soda.

Pumpkin Waffles

We make these every fall general conference. They are seriously TO DIE FOR! YUMMMM!

4 eggs separated, whip whites until stiff, save yolks
1 1/2 c. milk
1 c. pumpkin
3/4 c. soft butter
1 T. vanilla
2 T. baking powder
1 T. cinnamon
1 T. sugar
1/2 tsp. nutmeg
1/2 tsp. coriander
1/4 tsp. salt
2 c. flour

Mix together the egg yolks, milk, pumpkin, butter and vanilla. In a separate bowl, mix together the baking powder, cinnamon, sugar, nutmeg, coriander, salt and flour. Add the two mixtures together. Fold in the whipped egg whites. Cook on a hot waffle iron. You can cook any extra batter and save the waffles and syrup in the fridge then just pop them into the toaster the next day and they are ready to eat. Serve with Pumpkin Waffle Syrup.

Syrup for Pumpkin Waffles
(Or any kind of waffles or pancakes!)

1/2 cube butter
1 c. sugar
1/2 c. evaporated milk
1 tsp. Karo Syrup
1 tsp. baking soda
1 tsp. vanilla

In a big pan (when you add the soda it foams up quite a bit) cook the butter, sugar, evaporated milk, and Karo Syrup. Bring to a boil. Remove from heat and stir in the baking soda and vanilla.