This year I decided to test out some chocolate chip waffles before the big day. Can you imagine a Christmas morning breakfast flop? "Honey, you think McDonald's is open?" These waffles were perfect the first time, so I didn't even need to test them out, but since we had a couple convenient snow days around here I thought waffles were the perfect way to start out a snowy day!
The kids loved these, and I didn't mind them all that much either. ;-) I adapted the recipe slightly from one of my favorite blogs, Annie's Eats. I added half white and half semi-sweet chocolate chips instead of mini chips, just for variety. Also, I know this ingredient list is a little longer than you're used to here on the Pie Hole. You can totally just make Bisquick waffles and throw in some chips, and you'll have chocolate chip waffles all the same. I just wanted to go a little extra step for the holiday, but I
- 1 3/4 cups all-purpose flour
- 1 3/4 tsp. baking powder
- 1/8 tsp. salt
- 2 large eggs, at room temperature
- 1 large egg white, at room temperature
- 1 1/2 cups milk, at room temperature
- 1/2 tsp. vanilla extract
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- cooking spray to grease the iron
Whisk the flour, baking powder, and salt together in a medium bowl.
Separate the 2 eggs and put all of the egg whites (3 total) in a large bowl.
In a large liquid measuring cup or bowl, whisk together the egg yolks, milk, vanilla and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over-mix the batter.
Whip the egg whites with an electric mixer until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.
Preheat a waffle iron to medium high. Spray with cooking spray. Pour in enough batter to barely fill each hole of the waffle iron (keeping in mind that the batter will spread once the lid is closed). Close the iron and cook until crisp and the waffle iron stops steaming, about 5 minutes. Serve as the waffles come off the iron or transfer to a dish in the oven heated to 200 degrees F. Repeat with the remaining batter.