Sunday, November 13, 2011
Chocolate Chip Waffles
1 3/4 cup all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine salt
2 large eggs, at room temperature
1 large egg white, at room temperature
1 1/2 cups milk, at room temperature
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the waffle iron
1/4 cup sugar
1 cup mini-chocolate chips
Prehead a waffle iron to medium-high heat
Whisk the flour, baking powder, and salt in a large mixing bowl
In a medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.
Brush the inside surface of the iron with butter. Pour in enough batter to barely fill each hole of the waffle iron; the amount will vary depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Close and cook until crisp and the waffle iron stops steaming, about 4-5 minutes. Serve as the waffles come off the iron or transfer to a rack set on a pan in preheaded 200 degree F. oven to keep warm. Repeat with the remaining batter.
If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
Serve waffles with wyrup, jam, fresh fruit, or yogurt. Or turn into a dessert with a scoop of ice cream