Chocolate Waffles

I should warn you now that these waffles are not for the faint of heart! They are, however, delicious. Some years ago on a Christmas morning I made a recipe for waffles that had you separate the eggs and beat the whites before mixing them in. What an amazing difference it made! So now, when I have the time, I make waffles that way. However, if you really want to try this recipe but you don't have the time or inclination to separate your eggs, you can just throw them in together and mix it up like any other type of waffle batter. It'll still be good, but trust me - you're missing out...

Chocolate Waffles

2 cups flour (I like 1 cup whole wheat, 1 cup white)
4 tsp. baking powder
1/4 tsp. salt
1/4 c. unsweetened baking cocoa
1/4 c. sugar
6 Tbsp. non-fat dry milk (Note: You can use regular milk if desired, just leave out the dry milk and substitute the water for an equal amount of milk.)
1 1/2 c. water
1/2 c. canola or olive oil
2 eggs, separated

In a medium mixing bowl, combine dry ingredients. Make a well in the center and add water, oil and eggs yolks. Mix well.

In a separate small mixing bowl, beat egg whites until stiff peaks form. About 2-3 minutes. (And sorry about the picture, folks - it's the best one I had!)

Scrape the egg whites into the bowl with the batter. With a spoon, gently fold the egg whites in. Do not mix egg whites in completely. You should be able to see little pockets of white fluff in the batter.

Preheat your waffle iron. When heated, coat with non-stick cooking spray and pour batter in to cook. Serve with powdered sugar and syrup.

Idea: Have these babies for dessert. Just add some chocolate chips to the batter and top with real whipped cream. Yum!