I woke up this morning wanting waffles; I didn’t feel like frying chicken wings, so I had to think of something else to bring the magic. Found a cup of semi-sweet dark chocolate. You’re right. I am having DARK CHOCOLATE BUCKWHEAT BELGIUM WAFFLES. Dark chocolate is a good mood elevator, and it tastes good.
DARK CHOCOLATE BUCKWHEAT BELGIUM WAFFLES
1 3/4 cups buckwheat flour, sifted, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 egg yolks, beaten, 1/2 cup half-half, 1 cup buttermilk, 1/2 cup butter, melted, 1/2 teaspoon vanilla extract, 2 egg whites, beaten to a meringue, 1 cup dark chocolate, melted, garnish with raspberries and mint leaves.
In a bowl, combine all the dry ingredients, then sift them at least 3-times, set them aside. Make a hollowed out well in the center in the dry ingredient bowl. In a separate bowl, combine the egg yolks, half-half, buttermilk, and cooled melted butter; add to the dry ingredients and mix. Fold in the egg whites, add the cooled chocolate. Get out the waffle iron, plug up and allow to heat up medium or 350 degrees, spray with cooking oil, add the waffle batter close the lid, and flip over. The waffle maker will release steam while the waffle is cooking. When the steam stops, you can check on the doneness of the waffle. The waffle usually takes 5-minutes to cook.