I’m still playing a bit of catch-up here with blog posts, so these waffles are from a few weeks back, but I can still remember how delicious they were! My Weekend Boyfriend (also more commonly known as Kevin – he finally has a name!) was here, and we wanted something yummy for breakfast but didn’t want to go out. Towards the end of last summer, I picked a quart of raspberries from my Grandfather’s garden and froze them, so I still had some of those left over, and decided to use those in the waffles. Kevin, notorious for his outrageous sweet tooth, requested chocolate in the waffles too, so chocolate it was! We added white and dark chocolate chips both in the batter and on top, and made a simple butter maple syrup that we drizzled over them — SO GOOD! The recipe I used was for fluffy whole wheat waffles — a little bit of fiber and health to offset the copious amounts of butter and sugar we also used
This recipe is simple and straight-forward, and the result is a very light and fluffy waffle that tastes mildly nutty, and mostly just really delicious. I think it’s a wonderful base for any number of different variations — I’d love to add other fresh fruit, like blueberries or bananas, or maybe some bacon and maple syrup right in the batter?! I think you could make these waffles into your favorite breakfast combination, whatever that might be, and they’d come out deliciously every time.
Light and Fluffy Whole Wheat Waffles w/ Raspberries and White and Dark Chocolate
Crack the eggs, placing the egg whites in a small bowl. Place the egg yolks in a second, larger bowl. Mix all remaining ingredients EXCEPT the chocolate and raspberries into the larger bowl until smooth. Beat the egg whites with electric beaters until stiff peaks form. Fold egg whites into the batter, then gently fold the chocolate chips and raspberries into the better, and cook on a well-greased waffle iron according to manufacturer directions.
I’ve got lots to come, so stay tuned! With love, and sugar. Enjoy!