The whipped egg whites makes the batter (and eventually the cooked waffles) incredibly light. The waffles are so light and dense, you almost can’t lift them of the waffle iron without breaking them. Which is a small price to pay for a breakfast this delicious. Rating: 4- out of 5.
Chocolate Waffles: adapted from Gale Gand - Brunch, via A Chica Bakes
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ cup unsweetened cocoa powder
- 2 large egg yolks
- 1 ¼ cups whole milk
- 4 tablespoons unsalted butter, melted
- 2 large egg whites
- 2 tablespoons light brown sugar
- In a medium bowl, combine the flour, baking powder and cocoa powder. In another bowl combine the melted butter, whole milk and egg yolks, whisk to combine. Pour the wet mixture into the dry and mix until smooth.
- 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. Lightly fold the whipped egg whites into the batter.
- Heat waffle iron and spray with nonstick cooking spray. For each waffle, pour the amount recommended by the manufacturer and bake as directed. (around 4 tablespoons per waffle, baked for 3 minutes) Top with pure maple syrup, whipped cream or anything to your liking.
but what's wrong with that?