The best chocolate wholewheat waffles, ever!

Directions

1. Sift the flour, salt, cocoa, and baking powder into a bowl
2. Make a well in the centre and add the eggs, milk, vanilla, oil and yoghurt and mix well with a ballon whisk until blended and the batter is smooth
3. Because you’re using wholegrain flour, you’ll need to let the batter ‘rest’ for about 10 minutes. This allows the grains to absorb the liquids, resulting in softer, fluffier waffles. A bit like giving steaks a rest after cooking!
4. 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.
5. 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
6. Remember not to stack if you’re making a huge pile, rather spread them out.
7. When you cut into them, you'll be reminded of brownies – crisp top, with a moist, soft and rich chocolatey interior.
8. Dust with icing sugar if you will and drizzle with some syrup. I won’t trade this for any other waffle recipe, especially if I have creme fraiche to go. Yummy. And fruit? A must, especially critical when I’m serving it up for the kids – this way I’m super-assured that they’ve began the day with healthy goodness!