This Mother’s Day, Go Back To Basics With Churros Waffles
Churros Waffles with Warm Chocolate Dipping Sauce
Yield 8-10 waffles
To be honest, I struggled with the decision to place these in the breakfast chapter or the dessert chapter. Churros waffles are certainly great for dessert, but sometimes … you just need a real “special occasion” breakfast, and they are perfect for those times. Either way you serve them, they’re bound to be a big hit!
2 cups flour
¹⁄ cup brown sugar
1 teaspoonbaking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup soy milk
1 teaspoon vanilla extract
¾ cup oil
½ cup sugar
2 Tablespoons cinnamon
Warm Chocolate Dipping Sauce
¾ cup nondairy whip,not whipped
2 (3.5-ounce) bars pareve dark chocolate, chopped
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt until combined.
Add milk, vanilla, eggs, and oil. Using a wooden spoon, stir until combined and batter is smooth.
Cook according to waffle maker’s instructions, using ¼-¹⁄ cup batter per waffle.
Prepare the coating: In a small bowl, stir together sugar and cinnamon. As soon as you take the waffle out of the waffle maker, spray it with nonstick cooking spray (so the coating will adhere), then sprinkle cinnamon-sugar over the entire surface. Flip and repeat on the other side.
Prepare the warm chocolate dipping sauce: Heat the whip in a small pot until it starts to bubble around the edges. Turn off heat; add chocolate, stirring until chocolate is melted and sauce is totally smooth.
Serve waffles warm, with chocolate sauce.
Variation: To make the waffles dairy, replace soy milk with milk. To make the chocolate sauce dairy, replace pareve whip with heavy cream, and 1 bar of the dark chocolate with 1 bar of dairy chocolate.
Plan Ahead: Prepare waffles and freeze them without the coating. Rewarm (uncovered); then spray and coat.
Reproduced from Real Life Kosher Cooking by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.