JACKPOT makes: Asian Style Pandan Waffles

Hello all!

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!

Pandan Waffles

Adapted from Cuisine Paradise (http://ellenaguan.blogspot.com.au/2012/05/homemade-pandan-waffle.html)

Ingredients:

• 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

Method:

1. Whisk together the coconut milk, pandan paste, water, coconut oil and egg yolk in a small bowl until well combined.
2. Sift the spelt flour, sugar, salt, baking powder, baking soda and tapioca flour into a large mixing bowl and combine together.
3. Stir in the wet ingredients into the dry ingredients bowl until the batter is just combined (do not over mix the batter).
4. 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.
5. Fold the mixed whites into the batter until it is just incorporated.
6. 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.
7. Heat your waffle pan up and lightly grease it so that the waffles do not stick.
8. 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.
9. Repeat with the remaining batter until your batter is finished.
10. Enjoy as is or accompanied with maple syrup, raw honey, jam or chocolate.
11. 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!” 

Lauren Myracle

Enjoy the weekend everyone!

x

Jackie