Hong Kong Street Waffle (Adapted from Christine’s Recipes)
2 servings (4 waffles)
– 1 ¼ cup cake flour
– ½ cup milk or reduced fat milk
– ¼ cup unsalted butter (melted) plus 3 – 4 tablespoons (for finished waffle)
– 2 eggs (beaten)
– 5 – 8 tablespoons peanut butter
– 3 ½ tablespoon sugar
– 4 – 6 teaspoons sweetened condensed milk
– ½ teaspoon baking powder
– 1 teaspoon vanilla extract
In a large mixing bowl, combine the beaten eggs with 1 ½ tablespoon sugar. Add the milk and vanilla extract, and mix well. Sift in the flour and baking powder and combine together. Add the melted butter and mix well. If the batter is too thick, add little bit water in the batter. The batter should be thin enough to drip down a spoon continuously. Set aside and let the batter rest for 5 minutes.
Preheat the waffle maker. When the maker is ready, add ½ cup batter. Cook until the waffle is golden brown. Repeat with the rest of the batter.
Spread butter, 1 – 2 tablespoon peanut butter, 1 ½ teaspoons sweetened condensed milk on each waffle. Sprinkle 1 teaspoon sugar. Fold the waffle in half and enjoy.
You can definitely switch to the regular topping, like strawberry, banana, maple syrup and chocolate syrup for an American classic waffle.