Light, Sweet, Chocolatey and Delicious – Should breakfast really be this good? I say, OF COURSE!!!!
Pancakes and waffles are really just an excuse to have cake batter for breakfast. And to add to that, this waffle is an excuse to have chocolate for breakfast. But what great excuses they are!
For some, this may seem like a whole lot of ingredients for a waffle when Aunt Jemima and Bisquik have been doing it right with far less.
And to boot, to make these magical waffles you have to fold whipped egg whites into the batter.
But this folding is what takes this waffle over the top and what gives this waffle its incredible, light texture. So go through the trouble. I promise you won’t be disappointed.
2 large egg yolks
1 1/2 cups whole milk
2 teaspoons baking powder
1 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large egg whites
2 tablespoons light brown sugar
Heat waffle iron and spray with nonstick cooking spray.
In a medium bowl, combine the egg yolks, milk, baking powder, flour, cocoa powder and melted butter until almost smooth and set aside. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until stiff peaks form. Add the brown sugar and continue whopping until stiff. (You are done when you lift the bowl over your head and the egg whites do not move from the bowl.) Lightly fold the whipped egg whites into the batter.
For each waffle, pour the amount recommended by the manufacturer and bake as directed. Top with pure maple syrup.