Chocolate Waffles

Sift 250g of all-purpose flour, 50g of cocoa powder, 2 Tsp of baking powder, half a teaspoon of baking soda, and salt in a large mixing bowl with a pinch. Sifting does not allow any lumps in the dry ingredients; thus, lumps have to be avoided, most importantly for a smooth Chocolate Waffles recipe. This helps the cocoa powder distribute well with the flour, so proper distribution when eventually cooking this dish is vital.

After sifting, stir this mixture for the proper distribution of all ingredients, making it ideal for chocolate waffles.

In another bowl, beat two large eggs, 100 gms of granulated sugar, 120 ml of milk, 120 ml of buttermilk, 60 ml of vegetable oil, and one teaspoon of vanilla extract together.

Beat the mixture until it has smoothened up and is slightly frothy. The mixture of milk and buttermilk will give an essential tangy flavour, but adding oil helps in keeping the waffles light and fluffy.

Add wet ingredients to the dry ingredients gradually.

Stir gently with either a whisk or spatula. Mix just until smooth.

Do not overmix, as this causes toughness in your waffles.

You are looking for a batter that is a bit thick but pours easily.

Let the batter rest for about 10 minutes, allowing ingredients to meld and baking powder to activate, making waffles even lighter.

Preheat your waffle iron according to the manufacturer's guidance. By the time the batter has rested for the recommended period, you are ready to start adding your batter. When adding the batter, you want the waffle iron hot; otherwise, it will stick on the iron or cook unevenly.

Grease the waffle iron lightly with a brush or paper towel, and soak it in vegetable oil or melted butter. This should let the waffles come out easily once cooked and slightly crisp out there.

But don't over-grease, as this may cause soggy waffles.

Pour the batter into the waffle iron. Once you have aligned and greased the waffle iron, fill it with the amount of batter you will need, depending on the size and type of waffle iron. Most standard-size waffle irons need 1/4 to 1/3 cup of batter.

Don't overfill, as it will expand during cooking.

Close the waffle iron and cook for 4-5 minutes or until the waffles are crispy and cooked through. Cooking time may vary depending on your waffle iron. It's done when no steam continues to seep from the iron, and they have a firm, golden-brown texture on the outside.

Open your waffle iron carefully and look at it. They should come out easily from the waffle iron. The outside ought to be crispy, and the surface should be just a slightly darker brown colour. If they are too soft or pale, replace the lid on your waffle iron for another minute or two.

Let the waffles sit in the waffle iron for 30 seconds after the green light comes on.

Remove them with a silicone or wooden spatula. Metal will scratch the non-stick surface. Place them on a cooling rack so that they remain crisp as you cook the rest of the waffles.

Leaving them sit flat, such as on a plate, traps steam and makes them soggy.

Repeat with the remaining batter, greasing the waffle iron as needed between batches. You can also keep cooked waffles warm in a preheated oven at 200 F (90 C) if you are making a large batch and want to serve them all at once.

Now comes the interesting part—toppings! So, you can serve your chocolate waffles with a long list of extremely delicious toppings. You can go traditional with whipped cream, chocolate syrup, fresh strawberries, raspberries, bananas, or some powdered sugar, along with a drizzle of honey to give it that extra hint of sweetness. Chocolate waffles- The best way to enjoy them is when they are still warm and crispy. Chocolate waffles taste just fantastic—perfect for either breakfast, brunch, or dessert.