Age Appropriate: 3 to any age
Cooking Time: about 30 minutes
2 cups all-purpose flour, sifted
1/3 cup Dutch-process cocoa powder
3 tablespoons sugar
1 tablespoon baking powder
2 large eggs, separated
2 cups skim milk
1/3 cup melted unsalted butter
Organize your ingredients.
Combine the flour, cocoa powder, sugar, baking powder, and salt in a medium mixing bowl. Set aside.
Place the egg whites in a medium mixing bowl and, using a hand-held electric mixer, beat on low to lighten; then raise the speed and beat until soft peaks form. Set aside.
Combine the milk and oil with the egg yolks in a small mixing bowl. Add the liquid ingredients to the dry ingredients and beat with the hand-held electric mixer until well-blended, but not perfectly smooth.
Using a rubber spatula, fold the egg whites into the batter until almost completely blended. You should see some small lumps of egg white.
Heat a nonstick waffle iron according to manufacturer’s directions.
Ladle the required amount of batter into the waffle iron and bake according to manufacturer’s directions.
Serve with vanilla nonfat yogurt drizzled on top.
Replace the melted butter with canola oil
If your waffle maker bakes the waffle into four equal pieces, you can turn each piece into dessert by topping it with a scoop of any flavor ice cream or nonfat frozen yogurt and drizzling with chocolate or hot fudge sauce.
If thin enough, the waffle pieces can also be used as the “bread” for an ice cream sandwich.
Waffles can be baked and stored, tightly wrapped, labeled, and frozen for future use. They can be heated directly from the freezer, wrapped in aluminum foil, in a preheated 350 º F oven or toaster oven or directly in a toaster set on the lowest heat.