Cocoa Espresso Waffles



  • 1½ cups pastry flour (whole grain)
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons espresso powder
  • ½ cup brown sugar
  • 1 cup fat free milk
  • 3 tablespoons light olive oil
  • 3 egg whites
  • A pinch of salt


  1. In a large glass mixing bowl, combine the first four dry ingredients: pastry flour, baking powder, cocoa, and baking soda.

  2. Create a hole in the middle of the mixture and add the espresso, milk, oil and sugar. Mix all the ingredients together with a wire whisk until smooth.

  3. The waffle maker should be preheated for about 4 minutes. It is ready when a small drop of water sizzles on the waffle maker.

  4. In the meantime, with a hand mixer beat the egg whites along with a pinch of salt at high speed until soft peaks are formed.

  5. Fold in the egg whites into the batter just until both mixtures are combined well.

  6. Spray the waffle maker with cooking spray just before pouring in the batter. Add just enough batter to almost cover the grids on the waffle maker.

  7. Cook 3 to 4 minutes or until firm.


White wine apricot syrup


  • 6 fresh apricots (cut in half and pitted)
  • 1 cup of white wine (Riesling)
  • 1 cup of water
  • ½ cup of sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon


  1. In a small sauce pan, bring wine, sugar, cinnamon and vanilla
    to a boil.

  2. Add the apricots to the liquid with the cut side facing down. Cook for about 4 minutes and take the apricots out. Set aside to cool.

  3. Allow the wine mixture to continue to boil while stirring constantly until it thickens. Remove from heat.

  4. Slice the apricots about 1/6th of an inch thick and place in a serving bowl.

  5. Pour the wine mixture over the apricots and cover.

  6. Spoon apricots over the waffles and garnish with a sprig of mint.


Summer 2011
You are here: Home Food Recipes Cocoa Espresso Waffles