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
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
In This Recipe
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!