Whole Wheat Chocolate Chip Waffles

As I look back on my recipes from 2011 its pretty much cringe-city. The photos are terrible with a capital T and my writing… well, have you ever found an old diary you wrote as a teenager? It’s like that. The recipes, however, remain in my memory as tasty and well-tested. If the high school student were able to make these successfully, then so can you. 

All this time later and I can still remember the pitfalls of each recipe. One for these waffles is that students would add batter before the waffle iron was finished heating and then I would have to clean their iron with a toothpick for the rest of the day. So, don’t do that. Also, have you ever whipped egg whites? There are two reasons your whites won’t whip. One is that a tiny whisp of yolk got into the bowl. Another reason is if any fat whatsoever got into the bowl (think a bit of melted butter). If this is the case you may just want to start over instead of forging on – those whites won’t whip. 

I love these waffles because they’re light, airy, crisp and sweet yet they use ALL whole wheat flour. Don’t feel like getting out the mixer to whip the whites? Just throw it all in the bowl. The waffles won’t be as light and airy as they could be but they’ll still taste good. I made these in corona-quarantine thinking I’d have a ton leftover for subsequent breakfasts. Not the case. My three children ate 8 whole waffles. They LOVED these. PS I’ll be heating up the last two with ice cream for dessert tonight. Can’t wait to blow their minds. 

Whole Wheat Chocolate Chip Waffles

Makes 8-10 

2 c. white whole wheat flour

2 tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. table salt

2 c. buttermilk

2 egg yolks

4 egg whites

6 tbsp. butter, melted and slightly cooled

1/2 c. mini chocolate chips 

1. Whisk flour, sugar, baking powder, baking soda and salt in a large mixing bowl. 
2. Whisk buttermilk and egg yolks in smaller mixing bowl. 
3. Place egg whites in medium mixing bowl. Use mixer with whisk attachment to beat whites to soft peaks. 
4. Add buttermilk mixture to flour mixture and fold to combine. 
5. Add melted butter and fold to combine. 
6. Add egg whites, a few scoops at a time, and gently fold. When adding the end of egg whites add chocolate chips. Fold until batter is uniform. 
7. Add batter in a heaping 1/2 c. amount to waffle maker and follow cooking instructions. Serve or let cool on wire rack  – freeze separately on baking sheet then combine in zip top gallon freezer bag. Toast twice in toaster to eat from frozen.