Saturday mornings are for multiple cups of coffee and leisurely breakfasts: fluffy pancakes or a frittata, or — most often — a batch of waffles. During the fall, we prefer our waffles with pumpkin puree, pecans, and a variety of aromatic spices. And during the summer, they’re topped simply with local berries, maple syrup, and a shake of powdered sugar.
But sometimes our Saturdays get a little fancy.
These waffles are slightly sweet with just a hint of chocolate, and hearty, thanks to the combination of rye flour and Greek yogurt. Top them with red cherries or golden raspberries, and say “hello” to a happy weekend!
Cocoa Pumpernickel Waffles
Makes 4 large waffles.
- 1 cup rye flour
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup plain Greek yogurt
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 eggs
- 1 teaspoon pure vanilla extract
- Preheat the waffle iron to medium heat.
- Meanwhile, whisk together rye flour, all-purpose flour, sugar, cocoa powder, baking powder, and baking soda in a medium bowl.
- In a separate bowl, whisk together yogurt, milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry mixture. Fold together with a spatula until the dry ingredients are just incorporated. (The batter will be a bit lumpy. Do not over mix.)
- Pour the batter into the waffle iron and cook until slightly crispy. Top with cherries or berries and maple syrup.
(Adapted from My Kitchen Addiction)