6
DOU BLE CHOCOLATE WA F F L E S
Chocolate for breakfast? Why not? You could
also try these as a delightful ending to brunch or
as a dessert, topped with your favorite ice cream
and sauce.
Makes twelve 4–inch (10 cm) waffles
1-3/4 cups (425 ml) all-purpose flour
3/4
cup (175 ml) granulated sugar
1/2
cup (125 ml) cocoa, preferably Dutch process
1
tablespoon (15 ml) baking powder
1/2
teaspoon (2 ml) salt
1/2
teaspoon (2 ml) cinnamon
2
cups (500 ml) reduced fat milk
6
tablespoons (90 ml) vegetable oil
2
large eggs
1
teaspoon (5 ml) vanilla extract
1/2
cup (125 ml) semi-sweet mini chocolate morsels
Place all the ingredients except the chocolate
morsels in a large mixing bowl and combine until
well blended and smooth. Let batter sit 5 minutes
before using. Preheat your Cuisinart
®
Belgian
Waffle Baker on setting #4* (green indicator light
will be illuminated when preheated).
Pour 3/4 cup (175 ml) batter onto preheated waf-
fle baker grid. Using a heat-proof spatula, spread
batter until evenly distributed. Sprinkle 2 tea-
spoons (10 ml) of the mini chocolate morsels
evenly over each waffle. Allow batter to bubble
for 5–10 seconds, then close cover of waffle
baker. Indicator light will turn red. When light
turns green again, waffle is ready. Repeat with
remaining batter. For best results, serve immedi-
ately. However, you may keep waffles warm in a
200°F (95°C) oven until ready to serve.
* We recommend using setting #4 to achieve a
crispy brown baked waffle. Adjust the browning
control if you prefer softer or crispier waffles.
Nutritional analysis per serving:
Calories 265 (39% from fat) • carb. 37g • pro. 5g
• fat 12g • sat. fat 3g • chol. 38mg • sod. 187mg
• calc. 62mg • fiber 3g
BANANA C HIP WA F F L E S
Kids and adults love chocolate for breakfast!
Sprinkle with powdered sugar for breakfast or top
with a scoop of ice cream for an afternoon snack.
Makes ten 4-inch (10 cm) waffles
2
cups (500 ml) all-purpose flour
2
tablespoons (30 ml) sugar
1
tablespoon (15 ml) baking powder
1/2
teaspoon (2 ml) salt
2-1/4 cups (550 ml) reduced fat milk
1/2
cup (125 ml) mashed banana (1 medium banana)
6
tablespoons (90 ml) vegetable oil
2
large eggs
5
tablespoons (75 ml) mini chocolate chips
Place first 8 ingredients (not mini chips) in a large
mixing bowl and combine until well blended and
smooth. Let batter sit 5 minutes before using.
Preheat your Cuisinart
®
Belgian Waffle Baker on
setting #4* (green indicator light will be
illuminated when preheated).
Pour 3/4 cup (175 ml) batter onto preheated waff l e
baker grid. Using a heat-proof plastic spatula,
spread batter until evenly distributed. Sprinkle
1 tablespoon of mini chips over batter. Allow
batter to bubble for 5 - 10 seconds, then close
cover of waffle baker. Indicator light will turn red.
When light turns green again, waffle is ready. Open
cover and carefully remove baked waffle. Repeat
with remaining batter. For best results, serve imme-
d i a t e l y. However, you may keep waffles warm in a
200°F (95°C) oven until ready to serve.
* We recommend using setting #4 to achieve a
golden brown baked waffle. Adjust the browning
control if you prefer lighter or darker waffles.
Nutritional information per serving:
Calories 238 (43% from fat) • carb. 29g • pro. 5g
• fat 11g • sat. fat 3g • chol. 39mg • sod. 189mg
• calc. 64mg • fiber 2g
For Banana Nut Waffles:
Omit mini chocolate morsels. Add 1/2 cup (125 ml)
chopped nuts (walnuts, pecans, almonds) to
batter before baking.
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