For the Levain
4 ounces (about ½ cup or 120 ml) ripe, bubbly sourdough levain (made with equal weights of water and ﬂour)
1 cup (8 ounces or 240 ml) buttermilk
1 cup (4 ounces or 120g) white whole wheat ﬂour
For the Batter
½ cup (60g) Dutch-process cocoa
1 teaspoon baking soda
½ teaspoon salt
Pinch of ground cinnamon
4 tablespoons (½ stick or 57g) unsalted butter, melted
¾ cup (170g) sugar
2 teaspoons vanilla extract
¾ cup (170g) chocolate chips, semisweet or bittersweet
To make the Levain:
- The night before you make the waﬄes, or early in the morning if you’re planning to have them for dinner, weigh 4 ounces of sourdough starter into a medium bowl.
- Stir in the buttermilk and whole wheat ﬂour, and mix until thoroughly combined. Cover the bowl and set it aside for at least 8 hours.
To make the Batter:
- When you’re ready to make the waﬄes, stir the cocoa, baking soda, salt and cinnamon in a small bowl; you may need to sift it if your cocoa is lumpy.
- In a separate bowl, whisk the eggs with the melted butter, sugar and vanilla. Add the cocoa mixture to the egg mixture and stir well; then add the cocoa-egg mixture to the sourdough mixture all at once. Stir the batter thoroughly; you don’t want any streaks of unmixed sourdough in your batter.
- When the mixture is completely homogenous, stir in the chocolate chips.
To bake the Waﬄes:
- Bake the waﬄes in a preheated iron until the steam stops coming out the sides, 3 to 5 minutes. The waﬄes will feel a little ﬂabby coming out of the iron, but they will crisp up quickly after you remove them. These are especially nice made in a Belgian waﬄe iron—light and lacy, but with a dark, rich ﬂavor.
Recipe and photo courtesy of The King Arthur Flour Company
Total Fat: 11 g
(Saturated Fat: 6 g)
Sodium: 40 mg
Carbohydrate: 23 g
Fiber: 1 g
Protein: 5 g.