404 Cabell Street
Lynchburg, Virginia 24504
Northern Virginia magazine voted The Carriage House, a Bed & Breakfast in Lynchburg, Virginia, one of the 10 most romantic getaways east of the Mississippi. Serving chocolate for breakfast, as they do with these yummy waffles, certainly must have helped them achieve the honor.
The inn has four rooms in the main house -- an Italianate mansion from the late 1800s -- and two additional rooms in (of course) the Carriage House. The inn was largely restored by innkeeper/owners Kathy and Mike Bedsworth who developed the skills needed to bring a grand old house back to life on the fly. The two have worked hard to keep the nature of the house much as it was in the nineteenth century, even down to using accurate paint colors.
According to Mike, the chocolate waffles are done each year as February’s signature dish. But even if you don’t have the pancakes while you’re there, you’ll be treated to a four-course breakfast sure to energize you for a day exploring. Walkers will love the destination as you can either stroll through the historic downtown or hike through nearby Blackwater Creek. History buffs can visit the Appomattox Courthouse, just 20 minutes from the inn.
About preparing these decadent waffles, the innkeepers say: “This recipe uses yeast so it takes a little longer to prepare than most of our other recipes, but the wait is worth it!”
- THE STARTER
- 1/2 Cup of lukewarm milk (between 100-110 degrees F) Use whole milk or 2% milk.
- 1/4 Cup of granulated sugar
- 1/4 Cup of all purpose flour
- 1 Package instant yeast (about 2 1/4 teaspoons)
- THE BATTER
- 1 cup all purpose flour
- 1/4 Cup wheat germ
- 1/2 Cup of chocolate mocha baking cocoa-can use all purpose cocoa if desired
- pinch of salt
- 1/4 Cup of natural sugar (Turbinado)
- 1 1/2 Tsp of vanilla extract
- 3 Room-temperature eggs
- 1 Stick of unsalted butter (melted) that has cooled down, but not re-hardened
- 2/3 Cup of mini chocolate chips. If using regular chocolate chips coarsely chop them. If available use dark chocolate chips.
Combine the starter ingredients in a medium sized bowl. Make sure the milk is not to hot (the hot will kill the yeast) or too cold (they won’t do their job). Put the bowl aside for at least 20-30 minutes while making the rest of the batter.
In a separate bowl, mix the dry ingredients (flour, wheat germ, cocoa, salt and natural sugar). After the starter has sat for 20-30 minutes add the ROOM TEMPERATURE eggs, melted butter and vanilla to the starter and gently mix. Next, add the dry ingredients, the chocolate chips and natural sugar gently mixing until ingredients are combined. Tightly cover bowl with plastic wrap and set aside for a couple hours. This batter can be stored overnight in the refrigerator.
After batter has sat for a couple hours, lightly stir the batter and scoop the appropriate amount onto a hot waffle iron that has been sprayed with a non-stick spray. NOTE: If batter was refrigerated overnight, remove batter and let it come to room temperature (about 90 minutes on the kitchen counter). Then lightly stir the batter and cook per the waffle iron’s instructions.
Hot waffles can be served with whipped cream, chocolate sauce, strawberries and/or raspberries. This is also great with a strawberry or raspberry syrup. Sprinkle a couple of chocolate chips on the plate as garnish. Enjoy!