Pandan Waffles Recipe
More sugar is used for these pandan waffles than regular waffles, as they are eaten on its own (without honey or maple syrup). With more sugar, it is recommended to cook the waffles at a lower heat setting as they tend to burn more easily at higher heat.
If you intend to spread kaya jam on these waffles, you may reduce the sugar to 1/2 tbsp and cook the waffles on a higher setting (if you prefer crispier waffles).
(A) Dry Ingredients
- 125 grams unbleached, all-purpose or plain flour
- 60 grams white sugar
- 2 tsp baking powder
- 1/8 tsp salt
(B) Wet Ingredients
- 1 large egg (60 grams) well beaten with a fork or whisk
- 1/4 tsp pandan paste
- 200 ml coconut milk
- 60 ml coconut oil
- 1/4 tsp vanilla extract
- non-stick cooking spray (or greased pastry brush)
- waffle maker
- In a large bowl, add (A) and stir well with a whisk.
- Add in (B). Whisk until the batter is just smooth.
- Preheat waffle iron to lowest or second lowest setting.
- Spray preheated waffle iron with non-stick cooking spray. Pour waffle batter onto hot waffle iron. Cook until lightly golden brown.