Yum! I made our favorite waffles for breakfast this morning and I even doubled the batch so you can imagine how long I stood in front of the waffle maker. :)
This recipe comes from the July/Aug 2009 issue of TOH's Simple & Delicious magazine.
Chocolate Pecan Waffles
1 cup sugar
1 cup milk
1/2 cup butter, melted
1/4 tsp. vanilla extract
2 squares (1 oz. each) unsweetened chocolate, melted and cooled
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/4 cup chopped pecans
Fresh raspberries and whipped topping (we used strawberries)
In a large bowl, beat eggs and sugar until foamy; beat in the milk, butter and vanilla. Stir in the chocolate.
In a large bowl, combine the flour, baking powder, salt and baking soda. Stir in chocolate mixture just until combined; fold in pecans. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with raspberries and whipped topping. Yield: 16 waffles.