Banana Waffle using L'Equip Waffle Maker

Yield: 2x17cm round waffles 

Ingredients 

150 g all purpose flour

1 tsp rice flour

2.5 tsp baking powder

1/4 tsp salt

235g low fat milk

1 egg

1/2 tsp vanilla extract 

2 ripen bananas, sliced thinly

Direction

1. Mix all purpose flour, rice flour, salt and baking powder together using a hand whisk.

2. Pour in the milk, egg and vanilla extract to mix into a smooth batter.

3. Heat up your waffle iron to desired temperature and pour in enough batter to cover the lower iron.

4. Place a few slices of banana on top of the batter.

5. Top up a new layer of batter to cover the banana slices. Close the iron and let it cook till ready, or till not much steam came out of the iron.

6. Transfer the waffle to a plate and serve with golden syrup, whipped cream and slices of banana. Enjoy :)

By cutting the banana into small bits and added to the batter, it can be pan-baked into banana pancakes :)

Recipe adapted from allrecipes.com -banana waffles 

Sour Cream Mixed Berries Waffle using L'Equip waffle maker

Yield: 3 x 17cm round waffles

Ingredients

4 eggs

85g sugar

110g all purpose flour

1/2 tsp salt

100g light sour cream

40g melted butter, unsalted, cooled

1/2 tsp vanilla essence

15g dried mixed berries

Directions

1. Melt butter in a rice cooker by keeping warm for 10 minutes and let it sit in the rice cooker for another 10 minutes, or till it melted. Let the melted butter cools down before use.

2. Beat egg white till frothy. Add in the sugar, continue to beat at high speed till soft peaks formed.

3. Add in the yolks, continue to beat at medium speed till well blended.

4. Add in 1/2 of the flour, sour cream and salt, mix well using a hand whisk or spatula.

5. Add in the second 1/2 of the flour and mixed berries. 

6. Finally add in the melted butter and vanilla essence. Mix well.

7. Let the batter rest for 10 minutes while you heat up the waffle iron.

8. Pour in a suitable amount of batter to the waffle iron. Close the lid and turn 180 degree clockwise.

9. When the green light illuminated again, the waffle is ready. Turn 180 degree anti-clockwise to unlock the iron.

10. Transfer the waffle to a plate. The waffle tastes like butter cake and can be eaten plain. Enjoy :)

Recipe adapted from Matha Stewart's sour cream waffle

Marion Cunningham’s Yeast-Raised Waffles

 

Yield: two 17 cm round waffles

Ingredients 

50g warm water

1 tsp instant dry yeast

200g whole milk, warm

50g unsalted butter, melted & cool slightly

1/4 tsp salt

1 tsp sugar

125g  all purpose flour

1 large egg, beaten

1/8 tsp baking soda 

Direction

1. Place butter and milk in a rice cooker to keep warm for 10 minutes. Let the mixture sits in the rice cooker for another 10 minutes or till the butter melts.

Let the mixture cools down a bit before adding to the rest of the ingredients.

2. Sprinkle the instant dry yeast over the warm water. Let the mixture stand for about 5 minutes. 

3. Mix flour, salt and sugar in a bowl using a hand whisk. Set aside.

4. When 5 minutes is up, pour milk mixture from (1) into the yeast mixture in (2).

5. Add in the flour mixture, stir till the batter becomes smooth.

6. Cover the batter and let it sit for at least 6 hours or overnight.

7. Add in the beaten egg and baking soda. Mix well.

8. Select your desired temperature and heat up the waffle maker. 

Spray a thin film of cooking oil onto the waffle iron.

Pour in the batter, close the lid, and turn the pan 180 degree clockwise to lock the pan.

9. When the green light illuminated, indicating the waffle is ready,  turn the pan 180 degree anti-clockwise to unlock the lid.

10. Transfer the waffle to a plate. When it has slightly cooled down, serve it with whipped cream and strawberry syrup :)

Raspberry Butter Waffle using L'Equip Waffle Iron

Serving : two 17cm waffles

Ingredients

125g All Purpose flour

1/4 tsp salt

1 tsp baking powder

180g milk

40g unsalted butter

1/2 tsp vanilla extract 

1 egg white

50g fine sugar

1 egg yolk

5 fresh raspberries, cut into bit size

Or, you can use dried raspberries

Direction 

1. Mix all purpose flour, salt and baking powder in a bowl using a hand whisk. Set aside.

2. Warm up the milk and butter in a rice cooker for 10 minutes to melt the butter. Set aside.

3. In a dry and clean bowl, beat egg white till frothy. Add in sugar and beat till soft peaks formed using an electric mixer set at high speed.

4. Add in the egg yolk and blend well.

5. Add in the milk mixture from (2), in two additions. Mix the batter using electric mixer set at low speed.

6. Add in vanilla extract and mix well.

6. Add in the flour mixture from (1), in about 3 additions. Use the whisk detached from the mixer to mix. 

Try not to over mix the batter.

6. Add in the raspberry bits and mix well.

7. Warm up your waffle iron to your desired temperature. Spray a thin film of cooking oil onto the irons. Pour the batter onto the hot iron when the 'green' light illuminated. Close the lid and turn the iron clockwise to lock it.

For non-stick surface, you only need to spray the oil once.

Cooking 

Cooked

8. Turn the waffle iron anti-clockwise to unlock the lid. Remove the waffle from the iron.

9. Serve warm with whipped cream :)