Monday, January 17, 2011

Snowy day waffles

It is a snowy day today.  The children didn't have school- it was already scheduled off for the MLK holiday- and I didn't have to go to work, either.  J16 was supposed to have a drive this morning with her driver's ed instructor but the teacher called and cancelled.  We've got a couple of inches of snow on the ground already and now it's changed over to sleet.  Ick.  I'm just glad we don't have to go out in it.  And, this is giving us some more snow on the hill for sledding.  We're hosting the second annual sledding party for our church on Saturday so we've been hoping for some more snow.
But, being a slow, snowy day, I decided to make waffles for breakfast.  This is something I try to do periodically on weekends and then I freeze the left over waffles for the children to have for breakfast during the week.  Much better than the frozen grocery store waffles you can get.
I thought I'd share my recipe for the children's favorite- that I made this morning:
Chocolate chip waffles!
I'm going to give you the recipe that I actually use- it is doubled and 'tweaked' from the original recipe- that wasn't for chocolate chip waffles at all.

3 cups unbleached white flour
1 cup whole wheat flour (either fine or coarse ground is fine- I like the texture of coarse ground)
2 T baking powder
2/3 cup sugar
2 tsp salt
4 eggs, separated
3 1/3 cup milk
1 1/2 tsp vanilla
10 T butter, melted
Mini-chocolate chips (about a cup- I never measure)

Separate the eggs and set the yolks aside. I start the whites whipping in my stand mixer and usually by the time I've mixed the other ingredients, they are nicely whipped.
Blend dry ingredients in a large bowl.  Mix together milk, melted butter, egg yolks and vanilla- beat to break up the egg yolks.  Add the wet ingredients to dry and stir together.  
Once the batter isn't too lumpy, add mini chocolate chips.  I don't measure but it is about a cup.  You can use more or less as you prefer.
Finally, fold in the stiffly beaten egg whites.
Bake in your waffle iron per its directions.  

Warning- this makes LOTS of waffles- probably 2 1/2 to 3 dozen- I don't think I've ever counted- of course with teenagers around, I'm usually lucky if I have a dozen to freeze. You can easily make only half a batch of these if you have smaller stomachs in your house.
These have a bit more sugar than usual for waffles and with the vanilla and chocolate chips added in- it makes then think they're getting a treat for breakfast- even though they're not really that sweet.  I have also made it with slightly less sugar- It is really a rather forgiving recipe.


  1. Thanks for sharing!! They do look mighty good! Never thought about freezing them for another meal!! good idea!!...debbie

  2. I love waffles and also cook plenty to freeze for my daughter to eat later. They freeze so well and can be ready to eat in a couple minutes with a toaster later. With the better taste, it is a wonder anyone would buy a frozen waffle from the grocery store.

    I use the standard Betty Crocker recipe with frozen fruit sprinkled on after the batter has been spread in the waffle maker. I have never tried chocolate chips but may have to pick up a bag.


Glad you stopped in. I would love to hear from you.