I woke up this morning with a hankering for waffles. I don’t usually eat waffles (that was Bob’s thing), but today I was prodded to make a batch. Maybe it’s the shorter days and the overnight rains that brought the prod on 😉
Anyway … a batch got made. And I added about a ¼ of a cup of powdered chocolate to the mix. Chocolate is a good mood booster on dreary days 😊
Health Benefits of Chocolate: https://www.webmd.com/diet/health-benefits-chocolate#1
My waffle iron is a small one, so my waffles are small; they’re about the size of (14 ct., 4” x 4” square) the frozen waffles you buy and pop into the toaster.
The original recipe – which I am posting – only makes 3 ct. 10” waffles
CRISP WAFFLES
2 Eggs * 1¾ cup Milk (decrease to 1 ½ cups if you prefer puffy waffles) * ½ cup Margarine, butter, or vegetable oil * 2 cup all-purpose Flour * 4 teaspoons baking Powder * 1 Tablespoon granulated Sugar * ½ teaspoon Salt
Heat waffle iron.
Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth. Pour batter from a measuring cup onto center of hot waffle iron. Bake until steaming stops – about 5 minutes. Remove waffle carefully.
Do-ahead Tip: After baking and cooling, wrap waffles individually in aluminum foil and freeze. To heat, unwrap and bake on ungreased cookie sheet in 400-degree oven until hot, 8 to 10 minutes.
