Directions: |
Directions:*You’ll need about 3 cups of berries and you can use any combo you like. You can use 1 C of fresh strawberries and then 2 C of a frozen mix of blueberries, blackberries, and raspberries (thawed in the fridge before use). It worked great. If you need to, you can definitely use all frozen as well.
Start by making the berry sauce since it can sit while you make the waffle batter. Combine jam and warm water and whisk until combined. Add in the berries and gently stir until combined. Gently smash with a fork to break up larger berries an leave as chunky as you like. Depending on the sweetness of the berries, you can add a little powdered sugar if you’d like.
Set berry sauce aside and make waffle batter.
Waffles:
Preheat a waffle iron.
Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine.
In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy.
Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t overmix. Stir in the chocolate chips. This is a pretty thin batter, so don’t be expecting something that looks like a pancake batter. It’s supposed to be thin.
Lightly butter waffle iron. I have one with non-stick finish and I actually don’t grease mine at all. You may not need to. Place batter in and cook according to your iron.
A tip:
Instead of pouring batter, use a ladle and spoon it in, making sure to stir the batter each time. Otherwise the chocolate chips won’t be distributed.
It’s a little harder to tell when chocolate waffles are done because you can’t go so much on color. Go by smell and touch and realize that they will crisp up after they come off the iron. |
This recipe for Double Chocolate Waffles with Berry Sauce is from