And while they love it as a meal with syrup (you can add berries to make it a little more balanced), to me, waffles are a dessert. That’s why, for the final course, I like them with chocolate on top. Choose milk or white chocolate or both. When making the white chocolate topping, I use less whipped topping so my white chocolate can have a thicker, richer texture. Add more whipped topping if you want both chocolates to have a syrup consistency.
The vanilla vodka gives the waffles a rich, luxurious flavor—don’t worry, just like in penne alla vodka, there’s no alcohol left after the waffles cook.
Once you have the waffle iron out, double the recipe and freeze the rest to pull out for breakfast. If you don’t have a waffle iron, use the same recipe to make pancakes.
2 cups white whole wheat flour
1/3 cup plus 1 tablespoon sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons oil
1 1/2 cups milk
1/4 cup vanilla vodka liqueur
2 teaspoons vanilla extract
- In a large bowl combine flour, sugar, baking powder, and salt. Stir to combine. Add oil, eggs, milk, liqueur, and vanilla extract, and mix to form a batter.
- Lightly coat the inside of the waffle maker with nonstick cooking spray or wipe with an oiled paper towel. Pour approximately 1/4 cup of batter into waffle maker and close. The waffle maker should signal when waffles are ready. Waffles should be lightly browned.
Yield: 12 waffles
Dark Chocolate Topping
1 cup non-dairy whipped topping
2 (3.5 ounce) milk dairy dark chocolate bars
White Chocolate Topping
1/2 cup non-dairy whipped topping
2 (3.5 ounce) dairy white chocolate bars
For either flavor:
- In a double boiler over low heat, combine non-dairy whipped topping and chocolate. Stir constantly until chocolate is melted and mixture is uniform. Pour over waffles.