What are three day weekends good for if not epic brunches? (Ok, there's sleeping in. That's definitely something a three day weekend is good for. But I don't think you'd find a sleeping blog very interesting.)
These particular waffles were inspired by a cake I made for Thanksgiving. The chestnuts take the place of some of the flour, giving it a more dense mouth-feel and helping you not digest them instantaneously because carbs.
I must say the most challenging part of keeping this blog so far is the quantities of ingredients to list. Despite my science background, I don't measure things. Evar. Measuring cups are such a nuisance when I can just add stuff till it looks right. But I did manage to measure everything this time so I could share it with you! I think I deserve a standing ovation.
Equipment note: If you have one of those blenders with multiple pitchers, that'll really come in handy!
Ingredients:
A heaping, divided 1 1/4 cup chestnuts (roasted and shelled - trust me, you don't want to deal with that yourself! You can find them in bags or sometimes cans.)
3/4 cup Greek yogurt (plain), divided
1 cup plus several splashes of milk (I use almond milk)
1 cup flour
1/4 cup cocoa powder
1/2 cup sugar
2 tsp baking powder
2 tsp vanilla
2 eggs
2-3 TBS honey, to taste
1/2 tsp cinnamon
Mini chocolate chips (optional)
Directions:
1. Place one cup of the chestnuts and 1/4 cup Greek yogurt in a quart-ish sized blender pitcher and add a couple splashes of milk to help the blender puree. You should have a chestnut paste when it is done. If your blender doesn't like it and just throws chunks of chestnut back up the sides, scrape them down and add more milk.
2. If you can take the blades out of your pitcher, do that. Otherwise transfer paste to a bowl. Add flour, cocoa, sugar, and baking powder. Stir, cutting the paste into the flour. Add the vanilla, eggs, 1 cup milk, and another 1/4 cup yogurt. Stir it up.
3. Preheat your waffle iron and give it a really good spray with nonstick stuff. Even if it's already nonstick. I can't emphasize this enough - this batter is sticky!
4. While your iron heats, combine remaining heaping 1/4 cup chestnuts, 1/4 cup yogurt, tiny tiny tiny splash of milk, honey and cinnamon in small blender pitcher. (Or wash out the first blender pitcher if you have to. After transferring waffle batter to another bowl, obviously.)
5. When iron is hot, pour waffle batter into iron and sprinkle mini chocolate chips in the batter before closing the lid. Close and cook until done. Top waffles with cinnamon cream.
Makes 8 4x4" waffles.
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