Over this past weekend I made my boyfriend chocolate waffles for breakfast.
… they hadn’t even finished cooking when this went down in my kitchen.
Need more convincing? Um… they’re chocolate. waffles.
No? Okay. Tough crowd.
How about this: it’s basically hot, crispy chocolate cake you can guiltlessly eat for breakfast. And you’re practically encouraged to top a rich chocolatey stack of these with fresh strawberries, whipped cream, and powdered sugar. It’s in the recipe. Isn’t it?
It’s not? You don’t have to yell. I’ll add it in, just for you.
Also: I fully support the use of vanilla ice cream as a waffle topping. Mostly because waffles make me think of waffle cones which makes me think of this.
Is that weird? Ice cream on waffles?
Don’t answer that. We were out of whipped cream.
Make these for someone you love. Eat waffles. Be swept off your feet.
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, beaten
4 tablespoons butter, melted and slightly cooled
1 teaspoon vanilla extract
2 cups buttermilk, at room temperature
3/4 mini chocolate chips, optional
Preheat waffle maker according to manufacturer’s instructions. Preheat oven to 200°F.
In a medium bowl, combine flour, sugar, cocoa powder, baking powder, salt, and baking soda. Whisk to blend. In another bowl, combine eggs, butter, vanilla, and buttermilk. Whisk to blend well. Mix the egg mixture into the flour mixture until just incorporated. Stir in the mini chocolate chips, if using. Let the batter rest for 5 minutes.
Fill the waffle iron with batter and cook until waffle is crispy and completely cooked. Transfer finished waffles to the preheated oven and repeat until all the batter has been used up. Serve immediately with fresh berries and whipped cream.
*Or powdered sugar and vanilla ice cream. See? Here for you.
Source: Annie’s Eats.
I think it might be time to join a gym.