Description
Chocolate for breakfast! I made these with whole wheat flour (but you’d never know it). They can be topped with peanut butter glaze, as pictured, or with whipped cream, strawberries and strawberry syrup. It’s amazing either way and a great way to start off Valentine’s Day!
Ingredients
- FOR THE WAFFLES:
- ⅔ cups Whole Wheat Flour
- 3 Tablespoons Hershey’s Special Dark Cocoa Powder
- 1 teaspoon Baking Powder
- 1 pinch Salt
- ¼ cups Margarine Or Butter
- ½ cups Splenda Or Sugar
- 1 Large Egg
- ½ teaspoons Vanilla
- ½ cups Skim Milk
- FOR THE PEANUT BUTTER GLAZE:
- ¼ cups Creamy Peanut Butter
- ¼ cups Powdered Sugar
- ½ cups Water
Preparation
For the waffles:
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a small mixing bowl or the bowl of your stand mixer, cream together the margarine and sugar until well blended. Add egg and vanilla and blend until smooth.
Add half of the milk into the creamed mixture and mix until combined. Then add half of the dry ingredients and mix until combined. Add the other half of the milk and then the other half of the dry ingredients. Mix until blended. Batter will be thicker than normal waffle batter.
Spray a waffle iron with non-stick cooking spray. Pour batter into the waffle iron and bake according to manufacturer’s directions. When each waffle is done, place it on a plate and repeat with the remaining batter.
Serve immediately with lite whipped topping, sliced strawberries, and strawberry syrup or peanut butter glaze.
To make peanut butter glaze: Microwave peanut butter for a few seconds until softened. Whisk together the softened peanut butter, powdered sugar and water until smooth. Add additional water if you want the glaze thinner; add additional powdered sugar to make it thicker.
Recipe adapted from Proctor Silex.
