Rich, chocolate waffles are the perfect breakfast for that special someone's birthday.
Active Time: 30 minutes |
Total Time: 30 minutes
1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg yolk
2 cups buttermilk
1/2 cup packed light brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
1 teaspoon instant coffee granules
2 large egg whites
1/4 cup sugar
Confectioners' sugar, (optional)
Preheat waffle iron. Preheat oven to 200°F.
Sift flour, cocoa, baking powder, baking soda and salt into a mixing bowl.
Whisk egg yolk, buttermilk, brown sugar, oil, vanilla and coffee granules in a medium bowl. Whisk into dry ingredients until just moistened.
Beat egg whites in a clean mixing bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until glossy but not dry. Whisk one-quarter of the beaten whites into the batter, then fold in remaining whites.
Lightly coat waffle iron with cooking spray. Spoon in the batter and cook until the waffle is crisp and golden. Transfer to oven to keep warm. Repeat with the remaining batter, lightly coating iron with nonstick spray each time, if necessary. Dust the waffles with confectioners’ sugar before serving, if desired.
Per serving :
4 g Fat;
1 g Sat;
2 g Mono;
28 mg Cholesterol;
42 g Carbohydrates;
7 g Protein;
3 g Fiber;
386 mg Sodium;
294 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 1/2 other carbohydrate, 1 fat
Tips & Notes
Make Ahead Tip: Refrigerate leftover waffles for up to 2 days or freeze for up to 3 months. Reheat in the toaster.