Tuesday, December 21, 2010
This waffle recipe is by Alton Brown. We found the waffles good, though the batter was a bit thin and the cooked waffles were a little flimsy (we added more flour to try to correct the problem). I don’t know if this could be because we poured the dry ingredients in the wet ones instead of the other way around, as was required (but the recipe started off by having me put the dry ingredients in a medium bowl, not a big one, so I was a little stuck once I had my wet ones in the big bowl – I’ve corrected that below). I’m writing this recipe with 1 ½ cups of buttermilk instead of 2, to try to correct the consistency. Then again, I measured things by volume out of reflex, so perhaps if you really stick to weight measurements, things are fine; follow the link to wee the recipe with weights. I had my first waffle with a whipped soy topping and chocolate chips, but found it a bit dry – syrup is a better accompaniment for it, but I think chocolate syrup might be overkill.
1 ½ cups all-purpose flour
3 Tbsp sugar
½ cup cocoa
1 tsp baking powder
1 tsp salt
½ tsp baking soda
3 whole eggs, beaten
¼ cup unsalted butter or margarine, melted and slightly cooled
1 tsp pure vanilla extract
1 ½ cups buttermilk (or lactose-free milk with lemon juice), room temperature
¾ cup chocolate chips
vegetable spray, for waffle iron (try to pick one without alcohol)
Preheat waffle iron according to manufacturer's directions.
In a big bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 ° F oven until ready to serve.