Sunday, November 4, 2012

Chocolate Tangerine Waffles

Most weekends, Kristin and I make ourselves something interesting for breakfast on one morning or the other.  We alternate between pancakes, waffles, and French toast, and often try to improvise new ways to add to or alter the basic recipes and keep things interesting.  This recipe was one such attempt - we had some incredibly juicy tangerines sitting around, so we decided to see what we could do with them, and the results were pretty tasty!

You don't need much for these waffles: Bisquick mix, some tangerines to juice (or just some orange juice), a bit of vegetable oil, some baking cocoa, and an egg.  You may also want a bit of brown sugar to sweeten things up.

Start by juicing the tangerines.  Make sure to spill plenty of juice all over the counter.

Throw everything else together in a large mixing bowl, then add the juice.  Make sure not to let any seeds sneak in there!

Action shot!  Give the batter a thorough mixing - but don't worry too much if it stays a touch lumpy.  

There are lots of waffle makers out there in the world, so check the manual (you saved that, right?) for yours to see how much batter it wants per waffle.  Ours uses a half cup each.  Whatever yours takes, add that much and let it cook.

When your waffle is just a little crispy, pull it on out.  Repeat the process until you're out of batter.

Serve up the finished waffles with your favorite syrup and a side of OJ.

Recipe: Chocolate Tangerine Waffles
Prep Time: 5 Minutes | Cook Time: 10 Minutes | Difficulty: Easy | Servings: 8-10 Waffles


  • 2 cups Bisquick mix
  • 1 2/3 cups Tangerine Juice (juice of 4-5 tangerines)
  • 2 tbsp Vegetable Oil
  • 1 egg
  • 1/2 cup Baking Cocoa
  • Optional: 1/4 cup Brown Sugar
  1. Squeeze juice from tangerines over a sieve or strainer to catch seeds.
  2. Combine all ingredients in a large mixing bowl.  Mix well.  Batter may be slightly lumpy.
  3. Add batter to heated waffle iron according to instruction manual.  Close iron and cook until slightly crispy.
  4. Serve hot with syrup and orange juice.

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