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Author Notes: We love chocolate waffles and these reminder me of brownies - crisp top, with a moist, soft and rich chocolatey interior. The mix can be made a day or two ahead and then baked on the morning. Whatever you do, don't stack the waffles (like we do with pancakes/crepes), or they'll sweat and soften. —Kitchen Butterfly
Makes: many waffles
1 1/2 cups (200g) wholewheat flour
A good pinch of salt
1/4 cup (25g) unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 - 1 teaspoon ground cardamom, or seeds from 12 green pods, crushed
1/4 cup caster sugar
2 large eggs
1 and 3/4 cups (400ml) milk
1/4 cup yoghurt
50g milk chocolate (chips/bar), melted
1 teaspoon vanilla extract
3 tablespoons vegetable oil (or melted butter)
To serve: Icing sugar, creme fraiche, bananas and (vanilla) maple syrup
- Sift the flour, salt, cocoa, and baking powder into a bowl. Add the ground cardamom, ground cinnamon. and the caster sugar. Combine, using a whisk.
- Make a well in the centre and add the eggs, milk, yogurt, melted chocolate, vanilla extract, oil or melted butter and whisk until blended and the batter is smooth.
- 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!
- 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 or a 1/3 cup, 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. Repeat till the batter is used up.
- Remember not to stack if you’re making a lot, rather spread them out. You can make these ahead and then warm later in the toaster or in the centre of an oven set to 200 deg C for a few minutes till warm.
- Serve with icing sugar, maple syrup, definitely some creme fraiche and fruit!
- This recipe was entered in the contest for Your Best Chocolate & Spice
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Recipe with Cardamom
- This recipe was entered in the contest for Your Best Holiday Breakfast