Friday, May 18, 2012
I happen to think that dessert for breakfast is a good idea. After all, I bake. A lot. That's why things like muffins and coffee cakes (hello they say cake right in the name) and sweet quick breads are so appealing. But if I can make a regular breakfast of waffles be dessert too, well then that's just perfect. Because when I ask Dave if I can have ice cream at 9 am and he says no, it kind of makes me a sad panda. But if I ask him if he'd like me to make waffles, he really can't argue with me when they turn out to have chocolate in them. Because he didn't specify that they couldn't be dessert waffles. It's a win-win really--he gets waffles and I get dessert. Everyone's happy. And you'll be really happy when you make these. They are simple, delicious and aren't overwhelmingly chocolate flavored, so it just the right level of dessert flavor in a breakfast. Not too sweet, but definitely not a regular plain waffle. Served with berries and powdered sugar or topped with more chocolate syrup, these are a nice treat and change of pace from the typical breakfast. Or just call a spade a spade and top them with whipped cream and sprinkles and truly have dessert for breakfast.
This recipe came out of Food Network Magazine's March 2012 issue which was all about chocolate. Created by Derek Flynn from the Food Network Kitchens, I loved that this was as simple as any other waffle recipe I've made. I thought it was unique to use chocolate syrup rather than cocoa or melted chocolate. The resulting chocolate flavor was still pronounced, but not overly sweet or bitter. Waffles may be a one at a time production, but I think they are an easy way to crank out freezer breakfasts (this recipe will make about 8-10 waffles, depending on the size of your waffle iron) or keep them coming as your family wakes up in the morning. Alternatively, you can keep waffles warm but heating your oven to 250 degrees F and as they finish cooking, place them on a cookie sheet in the oven until your ready to put them on the table. Whatever your plans are, enjoy these chocolate waffles for a fun twist on breakfast.
3 Tablespoons butter
3 Tablespoons shortening
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
3 Tablespoons sugar
1 cup milk
1/2 cup chocolate syrup (plus more for topping, if desired)
1/2 teaspoon vanilla extract
powdered sugar, berries, whipped cream, for garnish (optional)
In a small saucepan, melt butter and shortening and stir together. Remove from heat and set aside to cool slightly.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
In another bowl or a large liquid measuring cup, whisk together eggs, milk, chocolate syrup and vanilla until combined.
Pour egg mixture into flour mixture and whisk to combine, resulting in a slightly lumpy batter. Whisk in butter mixture until incorporated.
Heat waffle iron to instructions and spray with cooking spray.
Ladle batter onto waffle iron (about 1/3 to 1/2 a cup depending on the iron--I used an ice cream scoop).
Cook waffle until crisp. Repeat with remaining batter. (Note: To keep waffles warm while cooking all the batter, heat oven to 250 degrees F and place cooked waffles on a baking sheet in the oven until ready to serve.)
Plate waffles and top with powdered sugar, chocolate syrup, berries or whipped cream as desired.
Makes about 8-10 waffles.
The Cookie Princess
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