Chocolate Waffles with Caramelized Pears
Pancakes and waffles breakfasts are rare in our house these days. There were times when it was a standard weekend fare but then the kids were at home and life was different.
Still, now and then I feel like making waffles and indulge: whipped cream, maple syrup, caramelized or fresh fruits, the works. This past weekend was one of those occasions and believe it or not, I made both buttermilk waffles AND chocolate waffles. There you go. I’ll post the buttermilk waffle recipe later. If you are shaking your head about chocolate for breakfast you can make the waffles a little smaller (pour half the amount of batter in the center of the waffles maker) and then you can serve them as a dessert. Trust me, delish. But, can you trust anyone who has chocolate for breakfast?
When making waffles you have to be gentle with the batter and not over mix it. Fold in the flour with only a few strokes and allow the batter to remain lumpy. Ignore this advice at your peril (you will get flat waffles). Because of the cocoa powder the texture of the waffles is more tender and less dry/crisp.
If you are making them to order then serve right out of the waffle maker. Otherwise you can keep them warm, uncovered, in a 300F oven for a few minutes until ready to serve.
The waffles are good with fresh berries instead of the caramelized pears but pears are in season now. The whipping cream is a must, no if or buts. I will know if you skip it.
2 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 cup coca powder
1/3 cup sugar
1 teaspoon salt
2 cups buttermilk
1/4 stick butter
5 oz bittersweet or semisweet chocolate, chopped
3 tablespoons butter
1/3 cup apricot jam
2 tablespoons brown sugar
Make the waffles:
Combine flour, baking powder, baking soda, cocoa powder and salt in a small bow.
Combine chocolate and butter in a small glass dish and microwave for a minute or so to melt. Remove and stir. If not melted, return to the microwave for another few seconds, being careful not to overheat the chocolate (it will seize and be ruined).
Combine eggs and buttermilk in a large bowl and stir to mix.
Add chocolate to buttermilk mixture, then add flour and mix gently being careful not to over mix. the batter should be thick and lumpy.
Cook in a waffle maker using 1/3 to 1/2 cup batter, depending on your waffle maker.
If not serving as you go keep warm in a 300F oven.
Make the pears:
Peel pears and cut into quarters
Melt butter in a skillet, add pears and cook until begin to turn golden.
Add the jam and cook, stirring until melted.
Add the brown sugar and cook until a sauce is formed and pears are soft.
Remove from heat and set aside.
Serve the waffles warm with the pears, maple syrup and whipped cream.
I had pears ready to eat, so I tried this tantalizing recipe. Didn’t have apricot jam, so I used mango chutney instead and it was delicious! I was a little nervous about the chutney because it is quite strong in flavor, but mixing it with the melted butter and brown sugar created a wonderful smooth flavor! Didn’t make waffles and didn’t have whipping cream, so I served the warm pears with yummy sauce over a large dollop of Ricotta Cheese as a dessert. Spcetacular!! I’ll definitely try this with guests in the near future!! It would be lovely with a thin chocolate cake topped with Ricotta and Pears, or with whipped cream topped with pears.
Hi Annette, I love the idea of the pears with the chutney, the contrast of sweet and savoury and creaminess of the ricotta. Also love that you are making it work with what you have, that’s how I like to cook. I’ll email you a reacipe for a thin chocolate cake with pears that I saw somewhere. Looks delish and on my to try list. Thanks for leaving a note, always appreciated.