For me, on either Saturday or Sunday, depending on what me and the hubby have planed, I make what I call brunch.
During the week I stick with my standard Red Berries Special K cereal and glass of cranberry juice, but I like to have a real old fashion breakfast once in a while.
Since a big breakfast is usually too much, to have lunch latter and because I tend to go all out, we don’t eat till about 10 or 10:30. So, this one meal counts for breakfast and lunch, thus brunch.
Okay so, for brunch I try to have protein and some sweetish goodness. For the protein, I usually go with eggs. This can be anything from scrambled like my hubby likes, or over easy as I prefer. Sometimes I change it up and we have omelets or even some sort egg bake concoction.
As for the sweet part of the meal it really depends on what I’m in the mood for. This past week I got an email form myrecipes.com in my inbox that had a tempting photo of Chocolate Chip Waffles, and I knew then I would be making waffles for brunch that weekend.
The recipe was pretty straightforward and was actually sent in from Oklahoma, what are the odds?
The thing I found most unusual about the recipe was that it didn’t have any eggs, just oil, milk and flour, for the most part. It actually had really little sugar as well.
Like I do with all my recipes I used Splenda ® for the sugar and for the chocolate chips I used Hershey’s ® Sugar Free Chocolate Chips.
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons Splenda
- 1 teaspoon salt
- 2 cups rice milk or whole milk
- 1/3 cup canola oil
- 1/2 cup Hershey's Sugar Free chocolate chips
- Preheat waffle iron (to medium, if it has temperature settings).
- In a large bowl, whisk flour, baking powder, sugar and salt.
- In a medium bowl, whisk milk, oil and 1/4 cup water.
- Pour milk mixture into flour mixture and whisk until smooth.
- Stir in chocolate chips.
- Mist waffle iron with cooking spray.
- Pour as much batter onto waffle iron as manufacturer recommends (usually about 1/2 cup). Close iron and cook until waffle is golden and puffed, 2 to 3 minutes. Place on plate in oven.
- Repeat with remaining batter.
- Between making individual waffles, wipe iron periodically with a paper towel to remove bits of chocolate and mist iron with cooking spray.
- Serve hot.
- Top with ice cream and strawberry preserves for a sweeter treat.
The waffles themselves came out so pretty from the maker. Though the recipe says it makes about 6-7 waffles, my belgian waffle maker by Oster is actually pretty big, so I only got 4 waffles and a 1/4 from the batter.
We didn’t have much syrup and no cool whip, therefore we decided to top or heavenly waffles with ice cream and strawberry preserves. I know what your thinking ice cream for breakfast, but technically this is brunch so it should be okay.
Though the waffles were good, they weren’t very sweet. Since we topped it with ice cream, that didn’t really matter. However, I would say they are very rich and thick, so you’ll get filled up fast.
This is the first time I’ve ever made chocolate chip waffles, and I think even the first time I had chocolate chip waffles.
While like I said they were good, I don’t know if I’ll make chocolate chip waffles again. The chocolate melted in the waffle maker and was a real pain to clean up. Still they were good.