Before Zachary was born, waffles were becoming a pretty popular item in our household for dinner. They’re easy to make (well, once you figure out how to use your waffle iron properly, which thankfully I have finally done) and we always have the ingredients for a basic mix. From there, you can add whatever you have around and change them up all the time.
I’d planned on making some yogurt waffles one night, but realized as I had already started mixing together ingredients that the yogurt I had bought was sitting in my fridge at work. Oops. I wanted something a little different than plain waffles, but wanted to keep them relatively healthy so I quickly searched the Cooking Light website, and ended up with these chocolate chip waffles. I didn’t have chips around, so I just chopped up part of a dark chocolate bar and added those. Aside from that and switching out part of the flour for whole wheat, I left the recipe as-is. We had these with some fresh strawberries that I added just a little bit of sugar to and let sit there to pull out the juices as I made the waffles, and of course pure maple syrup. The strawberries were a great accompaniment to these waffles, and raspberries would be great, too.
Chocolate Chip Waffles
Adapted from Cooking Light
1 cup whole wheat flour
3/4 cup all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1.5 cups milk
1 Tbsp. butter, melted
1 tsp. vanilla extract
1 large egg, separated
1 Tbsp. sugar
1/2 cup cup chopped dark chocolate
Preheat your waffle iron.
Mix the first four ingredients together. In another bowl, whisk together the milk, butter, vanilla and egg yolk. Add the liquid mixture to the dry mixture, stirring until blended.
Beat the egg white and sugar with a mixer at high speed until stiff peaks form. Lightly fold into the waffle batter, and then fold in the dark chocolate.
Spray your waffle iron with cooking oil or melt a little butter on the surface. Cook 3-5 minutes or until done.
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