Rise and shine with these Chocolate Buttermilk Belgian Waffles!
“Whyyyyy does it feel like a weekday?” he moaned as he shuffled into the kitchen. “That’s because it is. It’s Monday.” I realized I was being perfunctory and factual. Poor little guy. Turns out you can have the case of the Mondays even when you’re on summer vacation.
“Want a waffle for breakfast?” I offered, playing peacemaker.
He readily agreed. After all, he was thrilled when I surprised him on Sunday morning not just with regular waffles, but deep dark chocolatey ones. The kitchen smelled like baked brownies and I couldn’t resist stealing a triangle for myself to eat with a dollop of cream and berries. I loved seeing his eyes grow wide when he realized the waffles were chocolate, and I was secretly patting myself on the back for having frozen the leftovers. I warmed them up, they eased us into Monday, and brought a little sweetness of the weekend to our day.
Chocolate Buttermilk Belgian Waffles
YIELD: Serves 4
PREP TIME: 10 minutes
COOK TIME: 15 minutesRise and shine with these Chocolate Buttermilk Belgian Waffles!
Ingredients:
1 1/3 cups all-purpose flour
1/3 cup cocoa powder
1/3 cup granulated sugar, to taste
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
6 tablespoons unsalted butter, melted
2 large eggs
fruit topping, for serving
whipped cream, for serving
Directions:
Preheat the waffle iron. If you will not be serving the waffles immediately, preheat the oven to 175 degrees F and place an oven proof metal cooling rack in the center of the oven.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk the buttermilk, melted butter, and eggs. Add the buttermilk mixture to the flour mixture, stirring until just combined; do not overmix, a few lumps are ok.
When the waffle iron is ready, pour the batter in the wafflemaker (about 1/2 cup per waffle, depending on the size of your waffle mold), and bake for 3 minutes. Transfer the waffles to the metal cooling rack (be sure not to stack waffles as this will make it soggy) in the oven until serving, or serve immediately. Enjoy with a fruit compote and whipped cream.
