For international waffle day this year I wanted to release a new waffle recipe, and so I'm super excited to be sharing these choc chip waffles with you all today! Best served with whipped cream and maple syrup, these bad bois are perfect as a weekend breakfast or an afternoon treat. The recipe makes about 5 waffles if you have a standard Scandinavian waffle maker, however if yours is a different shape or size this number will most likely differ! You can also easily cover the batter and put it in the fridge for a day or two if you don't want to cook them all at once, they do taste best straight out of the waffle maker after all!
Ingredients:
300g all purpose flour
60g granulated sugar
450g soy milk
1tbsp apple cider vinegar
2tsp baking powder
1tsp baking soda
1tsp vanilla sugar (can sub for vanilla extract)
1tsp flaky sea salt
85g choc chunks
Toppings: Fresh berries, peanut butter, vegan whipped cream, choc chunks and maple syrup.
Start by adding your soy milk and apple cider vinegar to a bowl or jug and leaving it to curdle. Then, whisk together your flour, sugar, salt, baking powder, baking soda and vanilla sugar (if you're using vanilla extract add this to the wet mix instead). Add the wet mixture into the dry and whisk lightly until just combined (do not over mix the batter as this will make the waffles dense and chewy). Fold in the choc chunks and leave the batter to set while you heat up your waffle maker. Once the waffle maker is hot, brush on some oil or vegan butter and ladle in enough batter for one waffle (the amount will depend on what kind of waffle maker you're using). Once there's no longer as much steam escaping from the sides of the waffle iron the waffle is cooked and you can try to carefully open the waffle maker to remove it. If the waffle is still sticking to both sides leave it for a few more minutes as that probably means it's not done. Once done, place the waffle on a cooling rack and repeat the process until you have used up all of the batter. Prepare your toppings, serve and enjoy!
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