These. are. incredible. I came up with the idea for these German Chocolate Waffles when we were visiting Utah a few weeks ago and we hit up Oktoberfest up at Snowbird Ski Resort. When we lived in Utah years ago, we would go to this event for fun every year just to eat the good food, listen to the fun music, and ride the chairlift to the top of the mountain. None of us are drinkers, but really, you don’t have to be to enjoy all of the fun Oktoberfest festivities up at Snowbird! Anyway, long story short, we always like to get up there early in the day to beat the crowds– the disadvantage to doing this is that you have to wait a while before any of the food vendors are open. I was already hungry when we got up there and was CRAVING the German Chocolate Cake (trust me, it is worth the trip up there JUST for the cake) but I was also super hungry for breakfast. So of course while hiking around and enjoying the festivities my mind was coming up with all sorts of ways to combine breakfast and German chocolate cake… and the lightbulb turned on. A few days later I combined several of my favorite recipes (chocolate waffles, coconut frosting, and praline pecan syrup) to make these little beauties… and like I mentioned above… incredible.
You can definitely make them for breakfast OR dessert. If making for dessert, definitely top with a scoop of vanilla ice cream– seriously.. oh my. As you will see in the recipe below the proportions are, well, disproportionate because I am using the original recipes as they are. If you are making these for a crowd you will want to double the waffle recipe to match up with the frosting and syrup proportions. I, personally, like to have the extra syrup on hand for pancakes or ice cream topping and extra frosting for.. pretty much everything. If you don’t want to have extras, half the frosting and syrup recipes. Totally up to you how you want to do this.
For the Waffles: (makes about 5 servings - see above)
For the Coconut Frosting: (makes appx. 12 servings - see above)
For the Waffles:
- In a large mixing bowl, combine flour, sugar, baking powder and cocoa powder.
- In another bowl, lightly beat egg yolks.
- Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.
- Beat egg whites until stiff peaks form; fold into batter.
- Bake in a preheated waffle iron according to manufacturer's directions.
For the Coconut Frosting:
- In a medium-sized saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly.
- Remove from heat, and stir in the coconut, pecans, and vanilla.
- Allow to cool about 5-10 minutes.
For the Praline Pecan Syrup:
- In a heavy saucepan over medium heat, melt 3 Tbsp. butter. Add pecans and cook 5 minutes or until browned.
- Remove from heat and place pecans in separate bowl. Set aside.
- Using same saucepan, melt remaining butter (4 Tbsp.)
- Whisk in brown sugar, flour, and corn syrup until thoroughly blended.
- Cook on high for 6-8 minutes until sugar is dissolved and syrup slightly thickens.
- Remove from heat and allow to cool about 2 minutes.
- Stir in evaporated milk and pecans.
- Top waffles with coconut frosting, drizzle with praline pecan syrup and top with whipped cream.