One of the best things in my unviersity dining commons are the row of waffle makers sitting next to a big tub of waffle batter. You ladle your own in, wait 1:30 for it to cook, then load it up with butter, thin sweet syrup, cinnamon sugar, whatever you want (smuggled in almond butter and honey; the once-in-a-blue-moon excitement of defrosted blueberries or big trays of strawberries). I love that they have this and I save my DC waffle binges for special occassions.
But these are better.
Chocolate Chocolate-Chip Waffles
Adapted from Alton Brown's Buttermilk Waffle recipe
Serves seven (470 calories/60 carbs per serving)
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 C cocoa
4 Tbs melted butter
3 eggs
2 C buttermilk
3 Tb sugar
1 tsp vanilla
1/2 C chocolate chips
1 C whipping cream
1/4 C sugar
(unless you really like whipped cream. Then double it...)
optional toppings:
fresh berries and sliced fruit
chocolate syrup
peanut butter
powdered sugar
If you like, mix and sift the dry goods (flour, baking soda and powder, cocoa) in a separate bowl. I do the dishes at my house, so I don't.
Beat the butter, eggs, buttermilk, and sugar together. Dump in the sifted (or not sifted) dry goods and chocolate chips and stir to combine. Let the batter rest while you work on the rest of the operation.
Beat the 1 C whipping cream and 1/4 C sugar together until soft peaks form. Do not overbeat! You want whipped cream, not butter. This takes me about 5 minutes; it depends on the strenght of your mixer and how high your turn it up.
Lube up your waffle iron and ladle your batter over the preheated iron. (Follow your manufacturer's instructions, etc).
Spoon soft, sweet cream onto the piping hot waffle and top with berries. Devour gleefully, perhaps with a cup of hot cocoa or a cold glass of milk.
Waffles originated in the Middle Ages. They use to be made by waffles irons that consisted of two hot plates hinged together that sat over a wood stove.
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