Makes 6 (7-inch) round Belgian waffles
Dark, sweet chocolate and spice warm up the taste buds. These moist and cakelike treats can follow dinner, or you might serve them to that special someone for a desserty breakfast or brunch in bed.
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup cocoa powder
1 1/2 teaspoons chili powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon cayenne
2 1/4 cups soymilk
3/4 cup canola oil
1/2 cup sugar
1/4 cup molasses
1 teaspoon vanilla extract
Mix the flour, cocoa, chili powder, baking powder, baking soda, salt, and cayenne in a large bowl with a whisk, breaking up any clumps. Mix the soymilk, oil, sugar, molasses, and vanilla extract in a small bowl. Pour the flour mixture into the soymilk mixture and stir just until the dry ingredients are saturated. You may have to use your spoon or spatula to push the cocoa on the surface down into the batter and break up some of the large and dry lumps, but the batter should still have a lot of small lumps in it. (Stirring out all the lumps will toughen the waffles.) Cook on a preheated waffle iron for 3 to 4 minutes, generously spraying both grills with oil before each waffle. If the first waffle is a bit dry, cook the next ones for slightly less time.
from Dave Wheitner at
Waffle Party
