It’s a Bold Baking Breakfast fiesta! This week, I show you how to make homemade Churro Waffles with a rich, chocolate sauce. Why make just regular waffles when you can make them over-the-top, BIG and BOLD?! AND in this episode, I’m excited to introduce you to my new puppy, Waffles. I hope you enjoy them both.
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup sugar
- 2/3 cups canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2½ cups buttermilk
- Churro topping - Cinnamon Sugar
- ½ Cup of Sugar
- ¼ Cup ground Cinnamon
- ½ cup/50g Melted Butter
- Chocolate Ganache (Sauce)
- 8 ounces semisweet or bittersweet chocolate (we like 72 percent cacao)
- 1 cup heavy cream
Start by making the Waffle Batter:
In a large bowl combine flour, baking powder, baking soda, salt and sugar.
In a jug, whisk together eggs, oil, buttermilk and vanilla extract.
Whisk to spell out W.A.F.F.L.E.S, or 7 times roughly. A few Lumps and bumps are all good. Just like pancake batter, they work themselves out while the batter rests
Refrigerate for 10-20 minutes and get working on your sauce and cinnamon sugar.
For the Chocolate Ganache
Heat the cream until it is about to boil, then turn it off
Pour over the chopped chocolate and whisk until smooth and shiny. Set aside until needed
To make the Churro topping
Melt the butter and set aside
Mix the cinnamon and sugar in a bowl together until well combined.
Pre-heat your waffle iron to medium heat. Grease with butter
Spoon the batter into a preheated waffle iron.
Cook the waffles until golden and crisp. (all waffle irons are different but roughly around 3-4 minutes)
TIP: Resist the urge to open the waffle iron while cooking so you don't let out all that lovely steam that will give you a chrisp, brown waffle
Once fully cooked immediately brush with melted butter and sprinkle over you cinnamon sugar. Turn over and do the same on the other side. Don't be shy with the cinnamon sugar, it's the best part.
Drizzle over the warm, rich chocolate sauce to get that full Churro experience. If you are feeling extra BOLD then finish with freshly whipped cream like I did!!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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