Dark chocolate chip Belgian Waffles served with vanilla ice cream and raspberry jam, teased with a drizzle of organic maple syrup. Let’s eat!
I love waking up early in the morning especially a Sunday or a holiday, and making breakfast for my family who are still asleep, waking them up to the smell of belgian waffles in the iron and coffee brewing. There is something about those smells that put us in a joyous meditative state, I don’t know if it is the same for everyone, but for me it is true.
Waffles made their first appearance in the thirteenth century. There was a blacksmith who loved gazing at honey combs, and was fascinated at the patterns those busy little bees made, so he decided to make up an iron with the same intricate pattern, and a hit it was as waffles were being sold on streets and bakeries, and also at religious celebrations vendors would set up shop outside church entrances and sell these waffles. Sales were so good that the clergy imposed a tax. Vendors began to have grievances amongst each other causing quite a commotion so King Charles IX of France made laws to regulate the business.
The waffle didn’t get its Belgium name till 1964 at a Worlds Fair in Queens New York. A man Maurice Vermersch and his wife perfected their recipe by using yeast and frying the waffles in a cast iron pan and using lard. Family and friends gave them many compliments and their success grew to having many restaurants. During the worlds fair the couple noticed that the Americans did not know much about Belgium ant its culture, so Maurice decided to name the waffles Belgium waffles hoping to peak the interests of this culture.
The main ingredients of this recipe remain the same (flour, milk, sugar, eggs), and people have added their own touch creatively and some have made delicious vegan style waffles. Whether round or square, single topped, stacked, chocolate drizzled, fruit smothered, this dish is always a delicious way to bring family together and start a beautiful day. So this morning I have made for you, Dark chocolate chip Belgian Waffles served with vanilla ice cream and raspberry jam, teased with a drizzle of real maple syrup. I love all those deep pockets catching that melted, caramel, fruity goodness, ensuring me a great pleasurable mouthful with each bite, and I know my wife can’t wait to get back and take a bite of these.
Let’s start the preparation of these Belgian Waffles:
Almost ready to eat these decadent Dark Chocolate Belgian Waffles….!
Smells so good I want to take a bite right now!
Finally let’s eat!
Enjoy and Bon Appetit!Print
- 2 cups all purpose unbleached flour
- 1 and 2/3 cup milk
- 1/3 cup melted butter unsalted
- 2 large organic free range eggs
- 1 teaspoon real vanilla
- 1 teaspoon cinnamon
- 2 tablespoons organic brown sugar
- 1 tablespoon baking powder
- 1 cup dark chocolate chips
- dash of salt
- Preheat waffle iron.
- In a sifter add flour, salt, baking powder, sugar, cinnamon.
- Sift dry ingredients into a large bowl.
- Sprinkle in chocolate chips and mix well.
- Melt butter and let cool a bit.
- In another bowl add eggs, milk, vanilla, melted butter and blend.
- Pour the wet ingredients a little at a time into the dry until mixed well.
- Open waffle iron, place batter into the iron just to cover bottom plate.
- Close iron, turn over and cook for 2 minutes (I usually set the iron to about a 5 to heat up then turn it to a 3 and 1/2 – 4 using the first waffle to gauge cooking time and heat).
- Take waffle out of iron.
- Place a spoonful of vanilla ice-cream in the center.
- Put a dollop of raspberry jam or one of your liking.
- Finish with a lite drizzle of organic real maple syrup.
- Serve with a ramekin of fresh fruit salad.
Cook time is for 1 waffle.
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