Happy Friday! Time to embrace the weekend and get some well needed R & R after a long working week..I know I definitely need it!
I thought I would share with you all another creation made in the JACKPOT Kitchen. Lately I have been making a lot of Asian type desserts inspired by my childhood and food I used to eat that my mum used to cook and bake for me as a kid. I share with my mum my trials and tribulations in the kitchen and often she will give me advice on what I have done wrong, what I can do better and ways I can improve it. It’s like having an open recipe book where I can consult on different areas of a recipe and see what else I can do. Thanks mum!
The idea came about due to several reasons:
1. I got an awesome Pancake Waffle Pan from the lovely Ms S for my birthday and had been wanting to test it out ever since I received it…thank you again Ms S! It is definitely the coolest pan I own! Also, I got an awesome Kitchen Aid as well for my birthday so any excuse to use my mixer to mix up those egg whites ;P
2. I love all things Pandan – if you don’t know this already…see previous posts ;P
3. It was an excuse to make and thus eat waffles!
My Pancake Waffle Pan – I love how you can make 7 pancakes or waffles with this pan and the ease of flipping the pancakes with the use of chopsticks. I had a lot of fun experimenting with this recipe. I also loved the fact that you can see all the lines so that the pancake resembles a waffle – the best of both worlds!
Adapted from Cuisine Paradise (http://ellenaguan.blogspot.com.au/2012/05/homemade-pandan-waffle.html)
- 1 cup of white spelt flour
- 2-3 tbs of sugar (sweetener) – depending on your taste buds you can add more or less
- 1.5 tsps of tapioca flour (arrowroot) – you can use corn flour if you don’t have this in your pantry
- 1/2 tsp of baking soda
- 1 tsp of baking powder
- a pinch of salt
- 1 egg – white and yolk separated
- 100ml of low-fat coconut milk (about 1/4 of a cup) – you can sub soy milk or normal milk if you want
- 80ml of water (less than 1/4 of a cup)
- 1/2-1 tsp of Pandan Paste
- 2 tablespoons of coconut oil
- Whisk together the coconut milk, pandan paste, water, coconut oil and egg yolk in a small bowl until well combined.
- Sift the spelt flour, sugar, salt, baking powder, baking soda and tapioca flour into a large mixing bowl and combine together.
- Stir in the wet ingredients into the dry ingredients bowl until the batter is just combined (do not over mix the batter).
- Whisk the egg whites with a pinch of cream of tartar using an electric mixer until stiff peaks are formed. This is usually mixed for around 5 minutes until the egg whites turn a glossy white colour and that once you turn your bowl upside down, the mixed egg whites do not fall out of the bowl.
- Fold the mixed whites into the batter until it is just incorporated.
- Pour the batter into a pancake pen (bottle) so that the batter is easily squeezed out of the bottle. If you don’t have one, you can just spoon your mixture into the molds.
- Heat your waffle pan up and lightly grease it so that the waffles do not stick.
- Add a small amount of batter onto the molds (it will spread across the mold) and cook until there are bubbles formed on the top. This will usually be about a few minutes depending on the heat. Flip the waffle using chopsticks and let it brown a bit on the other side before removing.
- Repeat with the remaining batter until your batter is finished.
- Enjoy as is or accompanied with maple syrup, raw honey, jam or chocolate.
- Try not to eat them all at once as tempting as they may be!
* Not bad for my 1st one though a little deformed on the side – still tasted good regardless of this ;P
* 2nd attempt – much better! look at the lovely golden markings on it ;P
I was happy with the look of my pancakes as there was a lovely golden brown mark from the waffle molds which contrasted with the bright green of the pandan paste used in the mixture. The only thing I might need to adjust for next time is to add a bit more sweetener. I might try to use raw organic honey or agave nectar or even a bit of pure maple syrup to see what the taste is like. I can’t wait to use my pancake waffle pan again to make vegan buttermilk pancake waffles, matcha pancake waffles and much much more!
“You should eat a waffle! You can’t be sad if you eat a waffle!”
Enjoy the weekend everyone!