Recipe: Chocolate Waffles with Berry Sauce (freeze ahead)
Breakfast and BrunchCHOCOLATE WAFFLES WITH BERRY SAUCE
"I use King Arthur brand white whole wheat flour. These are nice with mimosas and peppered bacon."
2 cups white whole wheat flour (or white flour)
1/2 cup unsweetened cocoa powder, sifted to remove lumps
1/2 cup sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups milk
1/4 cup light olive oil
1 tablespoon vanilla extract
3 large egg whites
Berry Sauce (recipe follows)
Cold creme fraiche (optional, for serving)
Heat the waffle iron to medium-high or according to manufacturer's instructions.
In medium bowl, combine flour, cocoa, sugar, cinnamon, baking powder and salt.
In another small bowl, combine milk, oil and vanilla.
With an electric mixer, beat egg whites in a separate bowl until soft peaks form.
Make a well in dry ingredients and pour in milk and oil mixture; combine with a few strokes, stirring just until moistened. Fold in the egg whites until no streaks are visible.
Brush the waffle iron grids with oil or melted butter. For each waffle, pour about 2/3 cup of the batter onto the center of the grid (or amount recommended by your waffle iron manufacturer). Close lid and bake until waffle is crisp, about 5 minutes. Remove from the iron with a fork to protect fingers. Continue to bake remaining batter. To keep waffles warm, place on a baking sheet, cover with foil and place in a 250 degree F oven.
Serve with Berry Sauce and creme fraiche, if desired.
TO FREEZE AHEAD:
Prepare waffles, let cool completely on racks, store in plastic bags, and freeze for up to 2 months. Reheat uncovered on arack in a 200-degree oven.
BERRY SAUCE
Makes 2 cups
12 ounces frozen raspberries
2 tablespoons sugar
1 pint basket fresh strawberries, rinsed, hulled, and sliced (or 12 ounces thawed frozen strawberries)
Place raspberries in small bowl and sprinkle with sugar. Let stand at room temperature until thawed. Place in a fine mesh strainer and press to remove seeds.
Add strawberries to the puree. Refrigerate until serving.
Makes 6 large waffles
Adapted by Beth Hensperger from source: Waffles from Morning to Midnight by Dorie Greenspan
"I use King Arthur brand white whole wheat flour. These are nice with mimosas and peppered bacon."
2 cups white whole wheat flour (or white flour)
1/2 cup unsweetened cocoa powder, sifted to remove lumps
1/2 cup sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups milk
1/4 cup light olive oil
1 tablespoon vanilla extract
3 large egg whites
Berry Sauce (recipe follows)
Cold creme fraiche (optional, for serving)
Heat the waffle iron to medium-high or according to manufacturer's instructions.
In medium bowl, combine flour, cocoa, sugar, cinnamon, baking powder and salt.
In another small bowl, combine milk, oil and vanilla.
With an electric mixer, beat egg whites in a separate bowl until soft peaks form.
Make a well in dry ingredients and pour in milk and oil mixture; combine with a few strokes, stirring just until moistened. Fold in the egg whites until no streaks are visible.
Brush the waffle iron grids with oil or melted butter. For each waffle, pour about 2/3 cup of the batter onto the center of the grid (or amount recommended by your waffle iron manufacturer). Close lid and bake until waffle is crisp, about 5 minutes. Remove from the iron with a fork to protect fingers. Continue to bake remaining batter. To keep waffles warm, place on a baking sheet, cover with foil and place in a 250 degree F oven.
Serve with Berry Sauce and creme fraiche, if desired.
TO FREEZE AHEAD:
Prepare waffles, let cool completely on racks, store in plastic bags, and freeze for up to 2 months. Reheat uncovered on arack in a 200-degree oven.
BERRY SAUCE
Makes 2 cups
12 ounces frozen raspberries
2 tablespoons sugar
1 pint basket fresh strawberries, rinsed, hulled, and sliced (or 12 ounces thawed frozen strawberries)
Place raspberries in small bowl and sprinkle with sugar. Let stand at room temperature until thawed. Place in a fine mesh strainer and press to remove seeds.
Add strawberries to the puree. Refrigerate until serving.
Makes 6 large waffles
Adapted by Beth Hensperger from source: Waffles from Morning to Midnight by Dorie Greenspan
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