Cooking Classics
The Technique
Chocolate-Pecan Waffles
When a breakfast table upgrade is in order, Chocolate-Pecan Waffles are the answer. Everyday refrigerator & pantry staples elevate the standard instantly. The good news is that melting chocolate is not necessary as cocoa powder provides a decadence well worth a second helping & the old-fashioned cake blending technique of pouring hot liquid into the batter at the end of the mixing procedure produces a smooth consistency. Learn more about the technique that delivers a waffle with exceptional texture & flavor.
Chocolate-Pecan Waffles
makes 11 waffles
2 cups all purpose flour
1/3 cup unsweetened cocoa powder
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp kosher salt
3 eggs
1 1/2 cups whole milk
1/3 cup vegetable oil
1/4 cup hot water
1/2 cup chopped toasted pecans
Maple syrup or sorghum
Toasted pecans
Preheat the waffle maker. Whisk together the flour, the cocoa powder, the sugar, the baking powder & the salt in a large bowl. In a separate bowl, whisk together the eggs, the milk & the oil. Pour over the flour mixture & whisk gently to combine. Whisk in the hot water. The mixture will be lumpy & a bit thin. Raise the lid & lightly grease the waffle grids with cooking spray. Pour 1/3 cup of the batter over each waffle square & spread it evenly over the grids with a small offset spatula, if necessary. Sprinkle with some of the pecans. Close the lid & cook 3 to 4 minutes or until the steam subsides. Remove the waffles with nylon end tongs. Repeat with the remaining waffle batter. Serve the waffles with maple syrup sorghum & additional toasted pecans.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Chocolate-Pecans Waffles
Chocolate-Pecan Waffles are particularly decadent. This recipe offers a deep chocolate flavor & toasty texture throughout. Be certain to toast the pecans ahead of time. Place them on a sheet pan & bake at 350 degrees for 6 to 8 minutes or until fragrant. Allow them to cool completely before proceeding with the recipe instructions.
The Technique
Waffles can be prepared ahead & frozen in zip-top bags for surprising breakfast meals during the week. Simply pop them in the toaster to thaw & crisp. A waffle iron, a whisk & a few bowls will be needed in order to complete the task. Read through the recipe before beginning to be certain you have everything needed to prepare them. Here’s what you should know.
No. 1
The Procedure
Preheat the waffle maker at this time so that it is hot & ready to use once the final blending takes place. Use a fork to lightly beat the egg in a separate bowl. Measure the milk & the oil, then blend them all together.
1a
Whisk together the flour, the cocoa powder, the sugar, the baking powder & the salt in a large bowl & be certain the leavening is dispersed evenly throughout the mixture.
1b
Pour the buttermilk mixture over the flour mixture.
1c
Blend the ingredients together using the whisk. Do not over mix the batter. A few lumps are fine.
1d
The Hot Water
The old-fashioned cake blending technique of adding boiling water at the end of a chocolate cake recipe works in the same fashion to bloom the cocoa powder by hydrating it as it has a tendency to dry out baked goods. This process also helps to smooth out the cocoa before cooking to prevent any lumps throughout the final waffles. Whisk in the hot water.
1e
Whisk together the ingredients just until smooth. There may be a few lumps & that’s fine.
No. 2
The Cooking
Raise the lid & lightly grease the waffle grids with cooking spray. Pour 1/3 cup of the batter over each waffle square & spread it evenly over the grids with a small offset spatula, if necessary. Sprinkle with some of the pecans. Close the lid & cook 3 to 4 minutes or until the steam subsides. Remove the waffles with nylon end tongs. Repeat with the remaining waffle batter. Keep the waffles warm in a 200 degree oven on a wire rack over a half sheet pan. Serve the waffles as desired.
The Tune
“Keep On Dancing” The Gentrys
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