2 large egg yolks
1½ cups whole milk
2 teaspoons baking powder
1¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large egg whites
2 tablespoons light brown sugar
Heat a waffle iron.
In a medium bowl, combine the egg yolks, milk, baking powder, flour, cocoa powder, and melted butter and mix until almost smooth. In the bowl of a mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form; then add the brown sugar and continue whipping until stiff. Fold the whipped egg whites into the batter.
For each waffle, pour ½ to 1 cup of the batter (or the amount recommended by the waffle-iron maker) onto the waffle iron; bake as directed by the manufacturer.
Serve these with vanilla yogurt or whipped cream and fresh raspberries, and a sprinkling of confectioners’ sugar.
Serves three to four.
“Brunch!” by Gale Gand (Clarkson Potter, 2009)Copyright © 2013 Paddock Publications, Inc. All rights reserved.