Chocolate and Rye Waffles
Whenever I need a breakfast recipe I always turn the “The Breakfast Book” first. Marion Cunningham’s recipes are just the right amount of “involved” that you want to be making breakfast. You don’t feel too lazy, but you’re not making a huge mess in your kitchen either. I added subbed in some Rye flour to Marion’s Classic Waffles as she suggests, and then added some cocoa powder. You won’t feel like you’re eating desert for breakfast, you’ll just taste a hint of the cocoa powder which enhances the rye flavor as well. The addition of browned butter also gives it a lift and a depth of flavor, almost a toffee like hint.
It’s important that all the ingredients are room temperature, you should allow your browned butter to cool slightly, but it’s okay if it’s a little warmer than the rest. Melted butter will start to solidify if you add anything cold to it, and you’ll have little lumps of hardened butter in your mixture if you don’t make sure everything is room temp or slightly warmer.
I always place my eggs in a bowl of warm water when I start a recipe if I need room temp eggs, and they are always the perfect temperature by the time I need them.
Recipe Resource: Marion Cunningham “The Breakfast Book”
Recipe Adapted by: Tierney Larson (I added cocoa powder, rye flour and browned the butter)
Makes about 8 waffles
Ingredients:
1 1/2 cups (198g) All-Purpose Flour
1/2 cup (62g) of Rye or sometimes called Pumpernickel Flour
1 tbl dutch processed dark cocoa powder
1 tsp kosher salt
4 tsp baking powder
2 tbl granulated sugar
2 eggs, room temperature
1 1/2 cups of whole milk, warmed slightly
1/3 cup unsalted butter, browned (recipe below)
1/3 cup of vegetable shortening, melted
non-stick cooking spray
Ok so…
Preheat your waffle iron. Place the butter in a medium sized pot over medium heat. Cook stirring now and then until you start to see little brown bits float to the top, about 5-6 minutes. Remove the butter using a spatula to make sure you get most of the brown bits off the bottom, into a glass or heat proof bowl. Melt the shortening in the residual heat of the pot you used for the butter and then pour the melted shortening into the butter, set aside to cool slightly.
In a medium sized bowl, whisk together both flours, cocoa powder, baking powder, salt and sugar. In another bowl, whisk the eggs until they’re well blended. Then whisk in the milk and add it to the dry mixture. Mix until combined. Then drizzle the butter/shortening mixture a little at a time into the dry/wet mixture and whisk until fully combined.
Use 1/2-3/4 cup scoop (depending on the size of your waffle iron) to scoop the batter onto the greased griddle. Cook until crisp on the outside and cooked through!
Enjoy with syrup and whatever other toppings you want! Bananas are great with this, and I’m sure other berries would be great too.
