When you're a working girl you find that your culinary achievements get reduced to weekend breakfasts with a blur of quick and easy meals in between. Unfortunately even when you're a working girl with a domestic blog you still find that this will happen. The most important thing is to make those weekend breakfasts matter which is what I try to do. So I went to a place where people don't like to go (healthy people don't like to go) and that's having chocolate for breakfast.
Waffle irons are a great appliance that, even with my limited cabinet space, I decide to keep. You don't have to flip them and they let you know when they are done. The key to having chocolate waffles for breakfast is keeping the flavor profile as bittersweet - I don't use a lot of sugar and the addition of buttermilk gives it a tang that makes it all come together. My healthy addition was dried cherries. It all came together along with thick-cut bacon to make a great breakfast.
I adapted this from my previous no egg waffle recipe that I got from my Epicurious App. You mind as well have two recipes without eggs if you're going to have one.
Chocolate Cherry Waffles
1 1/2 cups of self-rising flour
1/2 cup unsweetened cocoa powder
4 tbsp sugar
1 cup dried cherries
2 cups of buttermilk
9 tbsp melted butter
Whisk flour, sugar, cocoa powder and salt in medium bowl to blend. Whisk in buttermilk, cherries then 6 tablespoons melted butter. Heat waffle iron according to manufacturer’s instructions. Brush waffle iron grids lightly on both sides with some of remaining melted butter. Pour 1/2 cup (or more) waffle batter (depending on size of waffle iron grid) over each grid. Close waffle iron and cook until waffles are crisp and golden on both sides. Transfer waffles to rack set over baking sheet and keep warm in oven. Repeat cooking with remaining batter, brushing waffle iron with melted butter between batches as needed.