Maybe I should re-title this Breakfast in Heaven because this, my friends, these chocolate waffles are my idea of a delicious breakfast. Dark cocoa adds a rich chocolate flavor and the pecan syrup fills those little holes perfectly. So good. It would be even better with a scoop of vanilla ice cream over the top and the hot syrup spooned over that – but then you probably wouldn’t want to have them for breakfast. Or, maybe you would but common sense would keep you from it.
Or maybe not.
I do not like the little square frozen waffles you get at the store. They taste like cardboard and waffles are supposed to be crispy and tender, no just crispy. We used to spend a lot of time at the beach in Jersey when I was little. I am not sure exactly where it was except for Dad sighed when he went over the bills. Anyway, there was a little pancake place on the way. We never stopped there on our way to the beach but when we were headed home early Monday morning (or whenever) we’d stop and get pancakes… and waffles. These people must have had 700 different types of syrup, all with thick, sticky goo over the top of the syrup dispenser. They probably had just as many types of pancakes and waffles but I only ordered one of two things – year after year, trip after trip. Blueberry pancakes or blueberry waffles. I can still remember the smell of that place, the waitresses in their pink uniforms and white aprons and the way that they rustled when they walked… It was real and I miss it.
If they had chocolate waffles I don’t remember them, and I would not have been allowed to order them anyway. But still, the idea of chocolate at breakfast has always intrigued me. After all, chocolate donuts? Cocoa Puffs cereal? Why not chocolate waffles?
Be still my heart.
These are good. Make them.
Chocolate Waffles with Pecan Praline SyrupPrint Add to Collection Go to Collections
- 2 cups flour
- 1/4 cup Hershey's Dark Cocoa
- 3 teaspoons baking powder
- 3 tablespoons sugar
- 3 eggs, , separated
- 1 3/4 plus two tablespoons milk
- 1 teaspoon vanilla
- 1/4 cup melted butter
- 1/2 cup butter
- 1 cup water
- 2 cups brown sugar
- 1 tablespoon of corn syrup
- 1 1/2 cups chopped pecans, , toasted
- Preheat the waffle iron.
- Mix the dry ingredients.
- Beat the egg whites until they are stiff.
- Beat the egg yolks - add to the milk, vanilla, and butter.
- Stir the wet ingredients into the dry ingredients, mixing well.
- Fold in 1/3 of the egg whites to lighten the batter.
- Fold in the remaining egg whites.
- Spoon the batter onto the waffle iron and close the lid.
- Cook until the iron stops steaming.
- Raise the lid and allow the waffle to stand for a couple of seconds before removing it from the iron.
- Mix the sugar, corn syrup, and water together in a heavy saucepan.
- Stir over medium heat until the sugar dissolves.
- Bring to a boil and allow the mixture to boil for 1 minute.
- Remove from heat and stir in the butter and the pecans.
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