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Tuesday, July 19, 2022

Baked Bisquick Chocolate Waffles


The regular baked waffle recipe came out so well that I decided to experiment with chocolate. While this version is chocolatey, it’s not overly sweet. Of course, you can change that with toppings.

This will fill my two rectangular waffle moulds twice. So that makes 16 waffles that are 12.5 x 8 cm or roughly 5 x 3 inches. But I usually use my round moulds that give me 4 small heart-shaped waffles each and end up with 20 or so.

2 cups Bisquick
¼ cup cocoa
¼ cup sugar
1 ½ cups milk
2 eggs
dash vanilla

Preheat oven to 425°F. Place waffle moulds on a cookie sheet.

Stir ingredients until blended. Pour batter into moulds just to top of the bumps. It rises quite a bit in baking and if you overfill, your waffles won’t be flat.

Bake 12 minutes. Flip waffles out of moulds and other side up onto cookie sheet. Bake an additional 5 minutes.

These freeze quite well. I find 30 seconds on high in the microwave to thaw them out before toasting them is about right.

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