Description
That indulgent cake we all know and love but less rich and perfect for breakfast. Complete with maple cream cheese syrup and a few chocolate chips. These are perfect for a patriotic Fourth of July breakfast, Valentine’s day, any occasion, or no occasion. I couldn’t help but eat them for dinner.
Ingredients
- FOR THE WAFFLES:
- 1-½ cup All-purpose Flour
- ¼ cups Cocoa Powder
- 5 Tablespoons Sugar
- ½ teaspoons Salt
- 1-½ teaspoon Baking Powder
- 2 Eggs
- 1-¾ cup Whole Milk
- 6 Tablespoons Butter, Melted And Slightly Cooled
- 1 teaspoon Vanilla Extract
- 1 ounce, fluid Red Food Coloring
- Chocolate Chips, To Serve
- FOR THE MAPLE CREAM CHEESE SYRUP:
- ¼ cups Cream Cheese, Softened
- ½ cups Powdered Sugar
- 2 Tablespoons Butter, Softened
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Maple Syrup
- 3 Tablespoons Milk (to Thin)
Preparation
For the waffles:
Start heating up your waffle iron to medium-high heat. In a medium-sized bowl, mix together the dry ingredients (flour, cocoa powder, sugar, salt, baking powder) and whisk them to combine. Set aside.
In a large bowl, whisk together the eggs, milk, butter, vanilla, and food coloring until combined. Whisk in the dry ingredients to the wet ones until combined (the batter will have little lumps in it, you want that!).
Pour 1/2 cup batter in the center of the iron and close. Cook until the waffles are crispy and cooked through. Carefully remove the waffle, drizzle with maple cream cheese (recipe below) and chocolate chips.
Serve immediately. Enjoy!
For the maple cream cheese syrup:
Beat all the ingredients together until it forms a drizzling consistency. Drizzle over waffles and top them with chocolate chips.
Recipe for Maple Cream Cheese Syrup adapted from Willow Bird Baking.
