Waffles

House of AnniePandan Waffles (makes 3-4 waffles)
Ingredients:

1 cup bleached, all-purpose flour
1/2 cup sugar
1-1/2 tsp cornstarch
1/2 tsp salt
1/2 tsp baking soda + 1/2 tsp cream of tartar (OR 1 tsp baking powder + 1/4 tsp baking soda)
1 egg, whites separated from the yolk
1 cup coconut milk
2 Tbsp unsalted butter, melted
1/2 tsp pandan extract
(You can use vanilla extract if you don’t have the pandan, but then it really wouldn’t be pandan waffles anymore, now would it? Find pandan extract in the baking section of your local Asian market.)

Notes:
*If you double the recipe, most cans of coconut milk will be less than 2 cups, just add water to get correct liquid amount.
*Sugar can be halved for less sweet waffles.
*Self-raising flour can be used in place of flour, salt, baking powder and baking soda.

Method:

1. Turn on your waffle iron.

2. In one bowl, mix together all the dry ingredients. In a separate bowl, combine the coconut milk, melted butter, egg yolk, and pandan extract. Add the wet ingredients to the dry and gently stir it in. Switch to a folding motion towards the end to incorporate all the flour. The batter will be a little lumpy and thick, but the important thing is not to overmix it.

3. Whisk the egg white until it forms stiff peaks. Gently fold the egg white into the batter.

4. Now here comes the easy part. When the iron is hot, ladle some of the pandan waffle batter onto the grid. Close the lid and go get a plate and a fork. Breathe in that wonderful pandan aroma (but be careful not to stick your nose into the steam rising from the waffle maker!) Tell your tummy to stop growling already, because in a couple of minutes it’s going to be mighty happy.

5. When the waffle maker signals that your pandan waffle is ready, lift it out with a fork onto your waiting plate. Put the fork down. Resist the urge to pick up the waffle and jam it into your mouth. Wait for it to cool a little. If you don’t, you’ll give yourself first-degree burns on your fingertips and that little piece of skin on the roof of your mouth will hang down and bother you for the next two days. Resist!

Go back to step 4 and prep another waffle. There, that ought to be enough time now. Go for it. Forget the fork. Forget syrup. Just pick it up and devour to your heart’s content.

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Waffle (Makansutra's Forum)

Ingredients
150g plain flour
pinch of salt
1 tbsp castor sugar
125ml whipping cream
125ml milk
2 small eggs, separated
1/8 tsp cream of tartar
1 tsp pandan paste
60g melted butter

Grease waffle plates with corn oil or margarine.

Sift flour into bowl of an electric mixer fitted with a whisk. Add in egg yolk, stir in salt and castor sugar. Beat in cream, milk and the pandan paste. Lastly fold in the melted butter.

In a separate bowl, whisk the egg white with cream of tartar until just stiff. Gently fold egg whites into cream mixture.

Heat the waffle iron until hot. Spoon batter into the hot plates, spreading to cover the surface. Cook until golden brown.

Repeat until all the batter is used up. Serve with maple syrup, honey, jam and butter or ice-cream.