If you are a waffle lover like me you will enjoy these bubble waffles. They are fun to eat and are very good for portion control when you break them apart into little waffle eggs. Serve them with ice cream, whipped cream, fruit, syrup, powdered sugar, etc. If I can do it, you can do it!
Servings: 4 people
Bubble Waffle Maker
- 2 large eggs
- 1 tsp. vanilla extract 5 ml
- 1/3 cup of milk or water 80 ml
- 1 cup of cake flour or use all-purpose/plain flour 115g
- 1 tsp. baking powder 5g
- 1/8 tsp. of salt less than 1 g
- 1/2 cup white granulated sugar 104g
- 2 tsp. butter or oil 10g
- 1 Tbsp. water for thinning the batter as needed 15ml
In a medium bowl mix together the eggs, milk, and vanilla extract.
In a large bowl whisk or sift together the flour, sugar, salt, and baking powder. Pour in the egg mixture with the flour mixture and whisk to combine. Then melt the butter and add that completing the bubble waffle batter. It will be runnier than traditional waffle batter.
Place your bubble waffle iron on a sheet pan. This is optional. It will catch any drippings. Spray the waffle iron and turn it on. After it heats up pour in some batter in the middle enough to fill up most of the iron. Close the lid and flip it over holding the handles together.
Allow the bubble waffle to cook for 1 minute 30 seconds. Then flip it over again and let it flip for another 1 minute 30 seconds, until nice and golden brown.
Remove the waffle with a fork or wooden spatula. It may fall apart on you but don't worry. You can also flip it over and allow it to fall onto a plate. While it is still warm you can roll it into a cone and serve it with ice cream, whipped cream, fresh fruit, etc. Or serve it as individual waffle eggs or on a plate with traditional waffle toppings. Enjoy!
Note: These nutritional facts are for the waffle itself. It doesn't include any toppings that you made serve with it.