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From Alton Brown, Food Network
1 ½ cups unbleached all-purpose flour
3 T sugar
½ cup cocoa powder
1 t baking powder
1 t salt
½ t baking soda
3 whole eggs, beaten
2 T unsalted butter melted and cooled
1 t vanilla extract
2 cups buttermilk, room temperature
4 oz chocolate chips
Vegetable spray for waffle iron
Preheat belgian waffle iron. In a medium 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. Let rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the center of the iron. Close top of iron and cook until the waffle is crispy on both sides and is easily removed from the iron. Makes 6 8 inch round waffles. Serve immediately or keep warm in 200 degree oven until ready to serve. Top with whipped cream and chocolate sprinkles or warmed seedless raspberry jam.
Editor’s note: I would pair this unusual dessert with our Port and, instead of the whipped cream and sprinkles, I would place a scoop of vanilla ice cream on top sprinkled with chopped toasted almonds or pecans and a drizzle of the seedless raspberry jam.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927