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1
Sift the flour, salt, cocoa, and baking powder into a bowl
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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
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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!
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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.
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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
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6
Remember not to stack if you're making a huge pile, rather spread them out.
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7
When you cut into them, you'll be reminded of brownies - crisp top, with a moist, soft and rich chocolatey interior.
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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!
