makes 8, 6 1/2-inch round waffles
1 1/4 cup unbleached all-purpose flour
1/2 cup Dutch-processed cocoa
5 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon espresso powder
1/2 teaspoon kosher salt
1 3/4 cup whole milk
2 extra large eggs
6 tablespoons (3 ounces) unsalted butter, melted and slightly cooled
Whisk flour, cocoa powder, sugar, baking powder, espresso powder and salt in a large bowl. In another bowl, whisk the milk, eggs, vanilla and melted butter until blended. Add the wet ingredients to the dry and whisk until the batter is smooth. The batter can be made 1 hour ahead left at room temperature.
Heat waffle iron according to manufacturer's instructions at medium to medium-high heat. (I set mine at level 4) Spray the waffle grid with non-stick cooking spray. Pour 1/2 cup batter in the center of the iron and close. Cook until the waffles are crispy and cooked through. Carefully remove the waffle and serve immediately. Serve with mini-chocolate chips, chocolate sauce, berries, and whipped cream. Enjoy!
Printed from thegalleygourmet.net
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