Makes 6 servings

Weekend waffles are flavored with chocolate in two ways — cocoa powder and finely chopped dark chocolate. They cook up tender, and they’re best when slathered with butter, drizzled in maple syrup and sprinkled with sea salt.

2 cups all-purpose flour

½ cup unsweetened cocoa powder

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¼ cup packed brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

3 large eggs, separated

2 cups buttermilk

½ cup olive oil

1 teaspoon vanilla extract

6 ounces bittersweet chocolate (at least 70 percent cacao), finely chopped

Butter, maple syrup and flaky salt, for serving

1. Heat oven to 250. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil and vanilla. Whisk together dry and wet ingredients until just combined.

2. Beat egg whites with an electric mixer on high speed until soft peaks form. Fold half the egg whites into the batter until just combined. Repeat with the rest. Fold in chocolate.

3. Heat a waffle iron until very hot. Coat waffle plates lightly with nonstick spray or grease with butter. Ladle batter into waffle iron a ½ cupful at a time, press down the top of the iron and cook for a few minutes until the waffle is cooked through. Transfer to a wire rack or baking sheet and place in the oven to keep warm as you finish the rest of the batter.

4. Serve waffles warm with butter, maple syrup and a sprinkling of sea salt.

Adapted by Ileana Morales, Tampa Bay Times, from Bon Appétit magazine.