Dark Chocolate Cherry Buckwheat Waffles
Decadent Dark Chocolate Cherry Buckwheat Waffles packed with cocoa, bittersweet chocolate, fresh cherries and homemade buckwheat flour.
Servings 6
Ingredients
Special Equipment:
- food processor or blender
- waffle iron
For the flour:
- 4 cups buckwheat groats
For the waffles:
- 125 grams all-purpose flour or gluten-free blend
- 170 grams buckwheat flour
- 56 grams unsweetened cocoa powder
- 55 grams muscovado sugar or brown sugar (packed)
- 7 grams baking powder
- 4 grams baking soda
- 5 grams kosher salt
- 3 large eggs separated
- 411 grams buttermilk
- 65 grams cherry puree
- 108 grams olive oil
- 5 grams vanilla extract
- 170 grams bittersweet chocolate coarsely chopped
Toppings:
- unsalted butter, pure maple syrup and fresh fruits as needed
Instructions
Make the flour:
- Place the groats in a food processor and pulse to a fine powder. Store in an airtight container in a cool place.
Make the waffles:
- Coarsely chop the chocolate and set aside.
- Add the dry ingredients - flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. In a measuring cup or bowl, combine the egg yolks, buttermilk, fruit puree, oil, and vanilla. Make a well in the centre of the dry ingredients, add the wet ingredients and mix with a spatula, just until combined.
- With a handheld mixer or stand mixer fitted with the whisk attachment, beat the egg whites on medium speed in a clean, grease-free bowl until soft peaks form.
- Fold the whipped egg whites into the batter, in two additions, just until combined. Fold in chopped chocolate.
- Heat a waffle iron following the manufacturer's directions. Add batter to the centre of the waffle iron once fully heated, close lid and cook.
- Top with butter and maple syrup while still warm. Serve with fresh fruits, whipped cream, or chocolate drizzle.