Double Chocolate Waffles with Strawberries and Whipped Cream

If you need to keep the waffles warm so they can all be served at the same time, preheat the oven to 200ºF.

Dig your waffle maker out from the back of your cabinets and preheat it. I usually put a paper towel or wax paper under the waffle maker to make clean up easier.

In a small bowl, whisk together flour, baking powder, baking soda, salt, sugars, and cocoa. In another bowl, whisk together oil, eggs, vanilla, and buttermilk.

Add the wet ingredients to the dry ingredients and stir until just combined. Batter will be lumpy.

Depending on the size of your waffle iron, you may need more or less batter. I used about a ½ cup for one waffle. Pour batter onto hot waffle iron then scatter evenly with a small handful of chocolate chips. Close the waffle iron and let cook—it could take anywhere from 4-8 minutes. I find that mine are just about perfect once the steam has mostly subsided.

Carefully remove waffle from iron and place in a single layer on a baking sheet in a 200ºF oven to keep warm.

To serve, top waffles with slices of fresh strawberries, bananas, a swirl of whipped cream, and a drizzle of chocolate sauce. This made 5 waffles in my iron, but if you have a large Belgian waffle iron, it will probably only make 3.