Pandan Egg Waffles

Breakfast for dessert? Or dessert for breakfast? Either way, these soft yet crunchy Hong Kong-style egg waffles are perfect any time of day!

Prep:

20

minutes

Cook:

20

minutes

TOtal:

40

minutes

SERVING SIZE:

8

Ingredients

  • 4 egg whites
  • 4 egg yolks
  • 170g (3/4 cup) milk
  • 85g (6 tbsp) butter, melted
  • 180g (3/4 cup) granulated sugar
  • 1 tbsp natural pandan extract
  • 150g (1.25 cups) cake flour
  • 1/2 tsp salt
  • 1.5 tsp baking powder
  • cooking spray
  • stove top egg waffle iron

Instructions

  1. In a large bowl of a stand mixer whip the egg whites until stiff peaks form, approximately 5 minutes on level 6. Set aside
  2. In a separate bowl, whisk the egg yolks, milk, melted butter, sugar and pandan extract until well incorporated.
  3. Add the flour, salt and baking powder to a small bowl and stir to combine.
  4. Gradually add the flour mix into the egg yolk/milk mix slowly. Using an electric beater, beat the mix until you get a smooth batter with no lumps of flour.
  5. In thirds, gently fold the whipped egg whites into the batter, being careful not to deflate the batter too much.
  6. Heat the stove top egg waffle iron according to the package instructions. Spray each side with cooking spray.
  7. Once hot, add approximately 3/4 cup of the batter onto the hot waffle iron. Close the waffle iron with the second half and flip the iron over.
  8. Heat each side for approximately 2 minutes on low to medium flame.
  9. Remove the waffle from the iron and allow to cool on a cooling rack.
  10. Repeat with the remaining batter.