Black Forest Belgian Waffles
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 cup
Sugar (confectioners')2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1.75 cups
Milk (warmed)2 large
Egg (separated)1.5 tsps
Pure Vanilla Extract3 cup
Sour Cherry Preserve1 cup
Pure Maple SyrupDirections:
1
Make the waffle batter: Whisk the flour, confectioners' sugar, cocoa powder, baking powder, baking soda and salt in a large bowl
2
Whisk the milk, melted butter and coconut oil, egg yolks and vanilla in a medium bowl until combined
3
Add the milk mixture to the flour mixture and stir with a rubber spatula until combined (it's OK if a few lumps remain)
4
In a separate large bowl, whisk the egg whites until stiff peaks form, about 3 minutes
5
Fold the beaten egg whites into the batter, then fold in the mini chocolate chips
6
Loosely cover with plastic wrap and let stand at room temperature at least 15 minutes and up to 1 hour
7
Meanwhile, make the cherry sauce: Bring the cherries and their juice, preserves and maple syrup to a simmer in a medium saucepan over medium-high heat
8
Cook, stirring occasionally, until syrupy, about 20 minutes
9
Remove from the heat and stir in the almond extract
10
Set aside until ready to serve
11
Cook the waffles: Preheat the oven to 200 degrees F
12
Set a wire rack on a baking sheet
13
Preheat a waffle iron (preferable Belgian-style)
14
Lightly brush the waffle iron with melted butter; pour in the batter, filling each compartment about three-quarters full
15
Close and cook according to the manufacturer's instructions
16
Transfer the waffles to the rack and keep warm in the oven
17
Repeat to make more waffles, brushing the waffle iron with more butter each time
18
Thin the cherry sauce with a splash of water, if necessary
19
Serve the waffles with whipped cream and the sauce
20
Photograph by Ryan Liebe