The Best Chocolate Wholewheat Waffles, Ever!

1. 1

   Sift the flour, salt, cocoa, and baking powder into a bowl

2. 2

   Make a well in the centre and add the eggs, milk, vanilla, oil and yoghurt and mix well with a ballon whisk until blended and the batter is smooth

3. 3

   Because you're using wholegrain flour, you'll need to let the batter 'rest' for about 10 minutes. This allows the grains to absorb the liquids, resulting in softer, fluffier waffles. A bit like giving steaks a rest after cooking!

4. 4

   7-8 minutes into the batter resting, grease the waffle iron or electric waffle maker (follow manufacturer's instructions if using for the first time). My Belgian waffle iron is non-stick but to be on the absolute safe side, I used some oil spray to grease it before I started. You could also brush it with oil or melted butter using a brush made of scratch-safe, non-abrasive material like silicone.

5. 5

   When the mix is well rested, stir once more to combine then using a large ladle spoon, pour in batter, just enough to fill the hot waffle iron, then close. Cook for 2-3 minutes or until the waffles are ready. They should peel away from the top/bottom of the iron if cooked

6. 6

   Remember not to stack if you're making a huge pile, rather spread them out.

7. 7

   When you cut into them, you'll be reminded of brownies - crisp top, with a moist, soft and rich chocolatey interior.

8. 8

   Dust with icing sugar if you will and drizzle with some syrup. I won't trade this for any other waffle recipe, especially if I have creme fraiche to go. Yummy. And fruit? A must, especially critical when I'm serving it up for the kids - this way I'm super-assured that they've began the day with healthy goodness!

* Per serving · 4 servings · Values may vary.