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!
- 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
- In a large bowl of a stand mixer whip the egg whites until stiff peaks form, approximately 5 minutes on level 6. Set aside
- In a separate bowl, whisk the egg yolks, milk, melted butter, sugar and pandan extract until well incorporated.
- Add the flour, salt and baking powder to a small bowl and stir to combine.
- 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.
- In thirds, gently fold the whipped egg whites into the batter, being careful not to deflate the batter too much.
- Heat the stove top egg waffle iron according to the package instructions. Spray each side with cooking spray.
- 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.
- Heat each side for approximately 2 minutes on low to medium flame.
- Remove the waffle from the iron and allow to cool on a cooling rack.
- Repeat with the remaining batter.