Traditional Egg Waffles
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tbsp tapioca starch (see note)
- 1 tbsp custard powder (see note)
- 2 large eggs
- 2/3 cup granulated white sugar
- 2 tbsp evaporated milk
- 150 ml water
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
Chocolate Egg Waffle
- add 2 tbsp unsweetened cocoa powder to your batter
Matcha Egg Waffle
- add 2 1/2 tsp high quality matcha powder to your batter
- In a large bowl, add all ingredients and mix with a whisk until only very small lumps remain. Set batter in fridge for one hour. Make sure you do this! Otherwise the batter will stick to your waffle maker.
- Lightly grease both sides of your Bubble Waffler with an oil spray like PAM.
- Plug in your waffle iron. Pour enough batter into the bottom section of your waffle iron to fill about 2/3. Then close tightly. Waffle batter should spread enough during cooking to reach the edges of the waffle maker. Cook until waffle is crispy on the edges. When the waffle maker indicates it is done, it will likely be cooked, but still be pale yellow. You want the waffle to be a light brown and crispy on the edges, so you can cook a few minutes longer past when it indicates it is done.
- Using a cookie spatula, gently remove waffle. You should be able to roll it off in one piece.
- Repeat with the remaining batter (re-greasing waffle maker first). You should have enough to make 3 full waffles and one smaller waffle. Curl the waffles and place into paper cones, which you can make yourself. I usually use parchment paper, though this time I used brown paper bags. Fill with scoops of ice cream and toppings or sauces of your choice. Serve immediately.
- Tapioca starch can be found at most Asian markets like Ranch 99.
- Custard powder can be purchased on Amazon*.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).