by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand1 1/2 cups (200g) wholewheat flour Ask a question about this ingredient
A good pinch of salt Ask a question about this ingredient
1/4 cup (25g) unsweetened cocoa powder Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1/2 - 1 teaspoon ground cardamom, or seeds from 12 green pods, crushed Ask a question about this ingredient
1/4 cup caster sugar Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1 and 3/4 cups (400ml) milk Ask a question about this ingredient
1/4 cup yoghurt Ask a question about this ingredient
50g milk chocolate (chips/bar), melted Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
3 tablespoons vegetable oil (or melted butter) Ask a question about this ingredient
To serve: Icing sugar, creme fraiche, bananas and (vanilla) maple syrup Ask a question about this ingredient
Sift the flour, salt, cocoa, and baking powder into a bowl. Add the ground cardamom, ground cinnamon. and the caster sugar. Combine, using a whisk.
Ask a question about this stepMake a well in the centre and add the eggs, milk, yogurt, melted chocolate, vanilla extract, oil or melted butter and whisk until blended and the batter is smooth.
Ask a question about this stepBecause you’re using wholegrain flour, you’ll need to let the batter ‘rest’ for about 10 minutes. This allows the grains to absorb the liquids, resulting in softer, fluffier waffles. A bit like giving steaks a rest after cooking!
Ask a question about this step7-8 minutes into the batter resting, grease the waffle iron or electric waffle maker (follow manufacturer’s instructions if using for the first time). My Belgian waffle iron is non-stick but to be on the absolute safe side, I used some oil spray to grease it before I started. You could also brush it with oil or melted butter using a brush made of scratch-safe, non-abrasive material like silicone.
Ask a question about this stepWhen the mix is well rested, stir once more to combine then using a large ladle spoon or a 1/3 cup, pour in batter, just enough to fill the hot waffle iron, then close. Cook for 2-3 minutes or until the waffles are ready. They should peel away from the top/bottom of the iron if cooked. Repeat till the batter is used up.
Ask a question about this stepRemember not to stack if you’re making a lot, rather spread them out. You can make these ahead and then warm later in the toaster or in the centre of an oven set to 200 deg C for a few minutes till warm.
Ask a question about this stepServe with icing sugar, maple syrup, definitely some creme fraiche and fruit!
Ask a question about this stepMy husband and I just finished eating these for brunch. They were so light, he couldn't believe they were made with whole wheat flour. Thanks for a great recipe, it's a keeper!
these look beautiful and are right up my alley. i don't have a waffle iron- how would they do as pancakes? or, what might a waffle alternative be? thanks!
Thanks sweetie - baked chocolate cookies are still my fave - waffles and pancakes/ovencakes
Ooh, I love that they use whole wheat flour. I just discovered a great gluten free whole grain flour and will have to try it out with these!
I am loving these and your use of whole wheat flour. Great for breakfast or dessert!
Thanks testk
Wow! These look like something I'd like to have for dessert! I absolutely love anything with cardamom, and the fact that it's in something decadent and chocolatey? Mmmm.
Thanks five&spice
Thanks
Thanks mrslarkin - I love waffles...as do my kids!
Yep. I think if I show this recipe to my husband, ia waffle maker is going to end up under the tree from Santa....
Fancy getting me to send them an email from Mrs Claus on what they have to do this Christmas.........
Thanks Midge
My husband would LOVE me to make these!! Saved them for the holidays!!
Thanks ChezSuzanne, enjoy
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
yum! do you think I can sub a gluten free flour for the whole wheat?