Churro Waffles with Whipped Cream and Chocolate Sauce

Churro Waffles with Whipped Cream and Chocolate Sauce

In the summer one of my favourite food trucks offers a version of what I have come to think of as a warm weather treat. I have savoured these special treats straight or spiral-shaped, with or without a dusting of cinnamon and sugar, dipped in chocolate or straight out of a greasy paper bag on the streets of Mexico.  Churros, in all their creative variations, will continue to be one of my summertime favourites but I am here to tell you that you can enjoy their incredible flavour reinvented for breakfast during the winter months too and no deep fryer in sight. 

Enjoying churros only as a snack on the street is not traditionally accurate. Fresh churros are also meant to be savoured for breakfast, dipped into thick hot chocolate or served with café con leche. Today I turned them into a hearty breakfast that sounds like the perfect indulgence for company or as a special treat for yourself. Churro Waffles with a quick and easy chocolate sauce and whipped cream.

I had decided that I would be be making my own waffle churros to enjoy with my family over the holidays from a recipe from Gemma Stafford I found on You Tube at Bigger and Bolder. These were so easy to make they have become a fast favourite here in my kitchen. When L'il Burnt Toast mentioned that churros were her favourite breakfast treat at the resort this past year where they were married in Mexico I knew I had chosen a winner. 

Cooked on the highest heat possible on your waffle maker creates as crispy a waffle as possible. Brushed lightly with butter and dipped in cinnamon sugar elevates the simple waffle into a special treat the has become a fast favourite for the colder months ahead.

**Churro Waffles with Whipped Cream and Chocolate Sauce** 
adapted from Bigger and Bolder for the More Than Burnt Toast kitchen

For the Waffles

3 cups all-purpose flour (I substituted 1 cup with whole wheat flour from the local grist mill)
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
2½ cups buttermilk
Whipped cream
Cinnamon Sugar (recipe below)
Chocolate Sauce (recipe below)

To make the Waffles: In a large bowl combine flour, baking powder, baking soda, salt and sugar. 

In a separate bowl whisk together the eggs, oil, buttermilk and vanilla.

Mix the wet ingredients with the dry just to incorporate the mixture.  A few lumps and bumps will remain in the waffle batter. As the batter rests while you are heating your waffle iron they will work themselves out.

Refrigerate for 10-20 minutes and get working on your sauce and cinnamon sugar (recipes below).

Preheat your waffle iron to medium heat. Grease with butter.

Pour 1/4 cup of the batter into each set ion of your preheated waffle iron spreading it evenly. This may vary depending on your own waffle iron. So you be the judge.

Cook the waffles until golden and crisp on the highest setting. Resist the urge to peek during cooking so you don't let out all that lovely steam, to maintain the crispy exterior desired (all waffle irons are different but roughly around 3-4 minutes)

Spread the cinnamon sugar on a flat dinner sized plate. Once fully cooked remove your waffles from the waffle iron and immediately brush one side go each waffle with melted butter and dip into the cinnamon sugar.  Don't be shy with the cinnamon sugar, it's the best part.

Stack waffles and top with whipped cream. Drizzle over the warm, rich chocolate sauce to get that full Churro experience.

Makes enough for 4 people in a Belgian Waffle maker

Churro Topping (Cinnamon Sugar)

½ cup of sugar
¼ cup ground cinnamon
½ cup melted butter for brushing

Melt the butter and set aside.  Mix the cinnamon and sugar together until well combined. 

Chocolate Sauce

8 ounces semisweet or bittersweet chocolate, chopped
1 cup heavy cream

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 

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.