These Churro Waffles are easy to make and super delicious. Even though they are not as traditional as the fried variety, they make a great alternative as they taste just as good. They only differ in shape and grease residue left behind on your fingers. Although some word of warning should be issued, this recipe should definitely be treated with caution concerning your waistline. These churro waffles not being fried does not make them automatically healthy, it just makes them less bad. They’re still a carb-load. Let’s consider this a small victory. You can enjoy these with a thick chocolate sauce or simply roll them in some cinnamon sugar. Best of all the churros themselves are vegan!
Can you believe that May 1st is a traditional summer holiday in many European pagan cultures? Nobody seems to have informed the weather, it’s so rainy and windy. It screams sweaters and pumpkin spice outside. It’s a holiday and the weather is miserable, we clearly deserve an indulging breakfast or treat. So while some people sleep of last night’s maypole festivities and May discos (how very retro) to wake up to ruined maypole decorations, I’ll be making some churros whilst wrapped in a duvet. One day I will understand why you would put paper flowers and paper ribbons on a wreath and hang it on a maypole, especially in a country where it is almost always raining.
On with a more pleasant topic – to the churro recipe. Per usual all Spanish recipes are my mother’s. This is how they would make the batter in her home village outside of Córdoba in Spain. It is super simple and in my opinion makes the best churros, as they aren’t as overly sweet as the ones you can buy. It’s only five ingredients you all have at home, the porridge of baked/fried goods if you will. No need to make a choux pastry either, you just stir it together in a bowl. As you would usually fry the batter in oil, we would only make churros maybe twice a year. You can still fry this batter, but I started baking them in the waffle iron and they taste exactly the same. The only difference is that they aren’t as greasy so if you roll them in cinnamon sugar, it will not stick as well as fried variety. One trick to make the cinnamon sugar stick well is to brush it with a tiny bit of melted butter before rolling them in it.
Most famously the churro is probably served with a very thick chocolate, similar to very runny chocolate pudding. Though when I tried to buy one in a churrería in Seville, they didn’t have any. They also didn’t have air conditioning, that might be the reason for that. If you don’t want to make the chocolate, you can have them with hot chocolate or a latté. Café con leche with a churro is definitely very common. Or just roll them in cinnamon sugar or cover them in powdered sugar. They taste great all by themselves, too.
Churro Waffles with Chocolate (Recipe for 6 Churro Waffles)
1 tsp baking soda
1 tsp salt
1 cup water, luke-warm
270 gr all-purpose flour
½ tsp baking powder
1 tsp coconut oil (to grease the waffle iron)
1/3 cup whole-milk
75 gr dark chocolate, chopped
1/3 tsp cornstarch
1. Preheat the waffle iron and melt the coconut oil in the microwave.
2. Mix the flour and baking powder in a separate bowl. Mix the water, salt and baking soda in a bowl and stir in the flour. The batter should have waffle batter consistency.
3. Once the waffle iron has preheated, brush it with the melted coconut oil. If you have a waffle iron for square waffled, add five tablespoons of batter in each square and bake it for five minutes until lightly golden. Repeat this until you have no batter left.
4. While baking all the churro waffles, make the chocolate by bringing the milk to a simmer and adding the chopped dark chocolate. You can really add as much chocolate as you want. Should the chocolate be too runny, dissolve the cornstarch in a spoon of milk and add it to the chocolate. Leave this to thicken, it should be thicker than hot cocoa but runnier than chocolate pudding.
Photos and text updated on February 6th, 2019