Pandan Waffles
Nutritionper 1 waffleāŗ
Ingredients
| 2 cups | 480 ml | cake flour (or all-purpose) |
| 9-10 tbsp | 135ā150 ml | sugar |
| 1/2 tsp | 2.5 ml | salt |
| 2 tsp | 10 ml | baking powder |
| 3 | eggs, separated | |
| 1 can | coconut milk | |
| 1 stick | unsalted butter, melted | |
| 1/2 tsp | 2.5 ml | pandan flavoring |
Instructions
Turn on your waffle maker so it'll be hot and ready!
Dry Ingredients: Mix the cake flour or all-purpose flour in a bowl along with salt, sugar and baking powder. Stir it evenly; if you're using cake flour, which is extra fine, you don't need to sift. Set aside.
Wet Ingredients: Mix the 3 egg yolks in a bowl with 1 can of coconut milk, melted butter and pandan flavoring. Stir evenly and set aside.
Using an electric hand mixer or a stand mixer with the whisk, beat the egg whites on medium/high until they turn into a white stiff consistency, almost like whipped cream. Do not over-beat - this is what will make the waffle very light and airy. Set aside.
Now, with the dry ingredient bowl, slowly add the wet ingredients in and stir gently with a spatula. Once the wet is completely mixed in, slowly add the egg whites by folding them gently. DO NOT STIR at this point - just fold them in by pushing the spatula to the very bottom of the bowl, pushing up and folding over until all the egg whites are folded in.
Now it's ready for the waffle maker.