[ Updating in progress. Last update took place 27.08.18]
Determined not to reduce my waffle maker into a white elephant, I set my mind on making waffles 152 times with it simply because I got it at $152. Then it will cost me just $1 per use.
+ Waffle No.26 +
Mixed white flour, hong kong flour and wholemeal flour to turn a kitchen emergency into a blessing: a healthier brekkie!
Fluffy Wholemeal Pancakes Recipe
1/2 cup plain flour
1/2 cup hong kong flour
1 cup wholemeal flour
3 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons raw sugar
2 eggs
2 cups milk
2 teaspoons vanilla extract
4 tablespoons rice bran oil
In a mixing bowl, add plain flour, hong kong flour, wholemeal flour, baking powder, salt, raw sugar. Combine well with a small hand whisk.
Make a well in the center of the dry ingredients and pour in beaten egg, milk, and vanilla extract, whisk to mix.
Add oil and whisk to mix until the batter becomes smooth and no longer lumpy. Add more milk if the batter is too thick.
Cook waffles as per waffle maker instructions. I use setting no.4
+ Waffle No.13 – 25+
Have been using this recipe for the past three months, prepared at least once a week, adapted from a pancake recipe here.
Fluffy Pancakes Recipe
1 cup plain flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons (28g) raw sugar
1 egg
1 cup (240ml) milk
1 teaspoon vanilla extract
2 tablespoons rice bran oil
In a mixing bowl, add plain flour, baking powder, salt, raw sugar. Combine well with a small hand whisk.
Make a well in the center of the dry ingredients and pour in beaten egg, milk, and vanilla extract, whisk to mix.
Add oil and whisk to mix until the batter becomes smooth and no longer lumpy. Add more milk if the batter is too thick.
Cook waffles as per waffle maker instructions. I use setting no.4
+ Waffle No.10,11 & 12 +
Without the need to refer to the recipe on my phone, I managed to recall all the ingredients and mix the waffle batter under 5 minutes, and the first waffle ready in 10 minutes. Practice makes perfect! This recipe yields 3 thick fluffy waffles.
adapted from allrecipes.com
2 cups plain flour
1 tablespoon raw sugar
1/4 teaspoon sea salt
4 teaspoons baking powder
4 tablespoons milk powder
1 3/4 cups water
1/2 cup rice bran oil
2 eggs, beaten
1 teaspoon vanilla extract
3 tips:
#001. I am using large size eggs weighing 80g with shell. Bigger eggs make fluffy waffles.
#002. Pour to cover the entire waffle iron plate with the batter, ensuring there is no holes for that perfect looking waffle.
#003. A quick toast in the oven toaster will bring the crisp back to the waffles that has been been sitting around. That means that I can prepare these the night before and the waffles can be heated up quickly (I toast mine for 3 minutes) for an early breakfast on a school day.
+ Waffle No.9 +
Coconut milk + pandan juice version. I will add more pandan juice next round, I want the batter to smell like kaya,but the waffle might end up looking more green too 🙂
adapted from allrecipes.com
2 cups plain flour
4 tablespoons raw sugar
1/4 teaspoon sea salt
4 teaspoons baking powder
1/4 cup homemade pandan juice
1/2 cup coconut cream
1 cup water
1/8 cup rice bran oil
2 eggs, beaten
– Combine the 4 dry ingredients together in a mixing bowl with a hand whisk.
– Add the remaining 5 ingredients and stir to mix well.
– Cook waffles as per waffle maker instructions. I use setting no.4
+ Waffle No.8 +
Everytime I walk past a local bakery that sells freshly made waffles, the aroma lures me in. With the extra pandan leaves that I got for free from the market, I blitz them with some water (as little as possible, so that the juice extracted will be concentrated) in a food processor and squeeze through a cotton pouch/ cloth to make fresh pandan juice. This can be kept up to 3 days inside the chiller, better than letting the leaves dry out on the kitchen counter.
I added the juice to make pandan waffles, but the taste wasn’t distinct enough. I have since found 3 other recipes , here, here and here that incorporate coconut milk/oil (and more sugar) to bring out the pandan aroma better.
adapted from allrecipes.com
2 cups plain flour
2 tablespoons raw sugar
1/4 teaspoon sea salt
4 teaspoons baking powder
4 tablespoons milk powder
1/2 cup homemade pandan juice
1 1/4 cups water
1/2 cup rice bran oil
2 eggs, beaten
– Combine the 5 dry ingredients together in a mixing bowl with a hand whisk.
– Add the remaining 4 ingredients and stir to mix well.
– Cook waffles as per waffle maker instructions.
+ Waffle No.7 +
Same recipe as No.6, but deserved a mention since it is cooked by my other half.
+ Waffle No.6 +
Tried with a different recipe from here. Kids find it lighter that the previous recipe I have been adapting with. When made fresh, these are really crispy outside. The rise is also impressive, thanks for the 4 teaspoons of baking powder in the recipe. I adapted with milk powder instead of fresh milk, recipe originally calls for 1+3/4 cup of milk, I replaced with 4 tablespoons of milk powder and 1+3/4 cups of water.
Interestingly, the author mentioned that the batter can be stored in the fridge for up to 1 week. I always make my batter just before cooking. Like to try this out to see if the waffles made with overnight batter still rise well. Then breakfast making won’t be so rush.
adapted from allrecipes.com
2 cups plain flour
1 tablespoon raw sugar
1/4 teaspoon sea salt
4 teaspoons baking powder
4 tablespoons milk powder
1 3/4 cups water
1/2 cup rice bran oil
2 eggs, beaten
1 teaspoon vanilla extract
– Combine the 5 dry ingredients together in a mixing bowl with a hand whisk.
– Add the remaining 4 ingredients and stir to mix well.
– Cook waffles as per waffle maker instructions.
+ Waffle No.5 +
Had some leftover steamed pumpkin after making bread, dump them into my waffle batter. Nothing else in the recipe is altered.
adapted from here
1 3/4 cup plain flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
30g steamed pumpkin, mashed
1 3/4 cup milk
2 eggs, beaten
1/2 cup rice bran oil
1 1/2 teaspoon vanilla extract
– Combine the 5 dry ingredients together in a mixing bowl with a hand whisk.
– Blend mashed pumpkin with milk to form smooth puree. Add this with the remaining 3 ingredients into the mixing bowl and stir to mix the batter well.
– Cook waffles as per waffle maker instructions.
+ Waffles No.4 +
Chocolate ones this time.
Separated the yolks and whites again.
Stick to 2 tablespoons of sugar since it’s chocolate flavour, good to have a higher level of sweetness.
adapted from here
1 3/4 cup plain flour
1/4 cup corn starch
2 tablespoons van houten cocoa powder
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon sea salt
1 3/4 cup milk
2 eggs, yolks whites separated
1/2 cup rice bran oil
1 1/2 teaspoon vanilla extract
– Combine the 6 dry ingredients together in a mixing bowl with a hand whisk.
– Add milk, egg yolks, oil, and vanilla extract into the mixing bowl and stir to mix the batter well.
– Whisk egg white to soft peaks, fold it into the batter.
– Cook waffles as per waffle maker instructions.
+ Waffles No.3 +
Made one with replacing half of the flour in the recipe with wholewheat version. I also added another tablespoon of sugar, saw online that this will make even crispier waffles, but only if it is eaten immediately. Will do away with this extra sugar next time.
I also separated the egg yolks and white and beat the egg whites into meringue before folding it into the batter.
adapted from here
1 cup plain flour
3/4 cup whole wheat flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cup milk
2 eggs, yolks whites separated
1/2 cup rice bran oil
1 1/2 teaspoon vanilla extract
– Combine the 6 dry ingredients together in a mixing bowl with a hand whisk.
– Add milk, egg yolks, oil, and vanilla extract into the mixing bowl and stir to mix the batter well.
– Whisk egg white to soft peaks, fold it into the batter.
– Cook waffles as per waffle maker instructions.
+ Waffles No.2 +
This one made with browned banana. Recipe posted earlier here.
+ Waffles No.1 +
Tried this recipe my brand new waffle maker. Hardly fails, and always adaptable.
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