This is my lazy Sunday morning post, where I shall let the pictures tell a thousand word story for me.
It’s a Sunday with no plans, the kids wake up early and hungry. I cook slowly, waffles take time it seems, and plenty of dishes! But boy, are they worth it.
We normally make plain waffles, but strawberries are cheap here at the moment and I had some lingering in the fridge. Chocolate and strawberries seemed like a delectable and very indulgent morning treat.
The kids kept busy in anticipation of a late breakfast.
I ate them with natural yoghurt but I’m sure you could go all out and substitute with whipped cream. The recipe asks for normal plain flour but I chose to use gluten free as we are dabbling a little with the pros and cons of a gluten free diet at the moment. The kids of course smothered them in maple syrup!
Chocolate Waffles with Strawberries
(from Bill’s Sydney Food, another of my absolute favourite cookbooks – especially for the breakfasts)
3 eggs, separated
1 1/2 cups milk (I used almond milk)
100g dark chocolate
1 1/2 cups plain flour (I used gluten free self raising flour, and omitted the baking powder)
2 tsp baking powder
Yoghurt or cream
Combine egg yolks, milk and melted butter in a bowl.
Melt the chocolate in a heatproof bowl over boiling water, cool slightly and add to the above mixture.
Sift flour, baking powder together and make a well in the middle. Add the milk mixture and stir well to combine.
Beat the egg whites until soft peaks form and gently fold into the batter mixture.
Cook in a waffle iron, according to the manufacturers directions.
Serve with strawberries, whipped cream or yoghurt and grated chcocolate.
Photography and styling by Jennifer Ritchie.