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Chocolate Waffles with Ice Cream
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup sugar
2 cups buttermilk
1/2 cup vegetable oil or melted butter
2 large eggs, separated
1 teaspoon vanilla extract
Pinch cream of tartar
1 cup chopped pecans (optional)
Ice cream, for accompaniment
Serving Size : 4
Sift together flour, cocoa, baking powder, baking soda, and sugar. Make a well in center of sifted dry ingredients. In a separate bowl mix buttermilk, oil, egg yolks, and vanilla. Pour into the well and mix with dry ingredients. Beat egg whites with cream of tartar until soft peaks form. Gradually fold into batter, one third at a time. Fold in pecans (if used). Cook in waffle iron according to manufacturer's instructions. Top with ice cream.
Makes 4 large waffles.
NOTE:
With or without nuts, these chocolaty waffles make a wonderful base for ice cream and sauces.
From The California Culinary Academy
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
