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Active time
1 hour + 8 hours
Yield
14 (4-inch square) Belgian waffles
Serving Size
1 waffle, 69g
Nutritioni
Ingredients

For the Levain

4 ounces (about ½ cup or 120 ml) ripe, bubbly sourdough levain (made with equal weights of water and flour)

1 cup (8 ounces or 240 ml) buttermilk

1 cup (4 ounces or 120g) white whole wheat flour

For the Batter

½ cup (60g) Dutch-process cocoa

1 teaspoon baking soda

½ teaspoon salt

Pinch of ground cinnamon

2 eggs

4 tablespoons (½ stick or 57g) unsalted butter, melted

¾ cup (170g) sugar

2 teaspoons vanilla extract

¾ cup (170g) chocolate chips, semisweet or bittersweet

 

Instructions

To make the Levain:

  1. The night before you make the waffles, or early in the morning if you’re planning to have them for dinner, weigh 4 ounces of sourdough starter into a medium bowl.
  2. Stir in the buttermilk and whole wheat flour, and mix until thoroughly combined. Cover the bowl and set it aside for at least 8 hours.

To make the Batter:

  1. When you’re ready to make the waffles, stir the cocoa, baking soda, salt and cinnamon in a small bowl; you may need to sift it if your cocoa is lumpy.
  2. In a separate bowl, whisk the eggs with the melted butter, sugar and vanilla. Add the cocoa mixture to the egg mixture and stir well; then add the cocoa-egg mixture to the sourdough mixture all at once. Stir the batter thoroughly; you don’t want any streaks of unmixed sourdough in your batter.
  3. When the mixture is completely homogenous, stir in the chocolate chips.

To bake the Waffles:

  1. Bake the waffles in a preheated iron until the steam stops coming out the sides, 3 to 5 minutes. The waffles will feel a little flabby coming out of the iron, but they will crisp up quickly after you remove them. These are especially nice made in a Belgian waffle iron—light and lacy, but with a dark, rich flavor.

 

Recipe and photo courtesy of  The King Arthur Flour Company


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