Breakfast egg waffle
Prep Time:
1 hour
Cook Time:
10 minutes
Servings:
Ingredients
  • 1 cup flour
  • 1 1/2 tablespoon baking powder
  • 2 tablespoon tapioca starch
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup sugar
  • 2 tablespoon evaporated milk
  • 1/2 cup water
  • 1 teaspoon custard powder
  • 2 teaspoon vanilla
  • 2 tablespoon vegetable oil
  • 1/2 cup mascarpone cream
  • 1 tablespoon honey
  • nutella, slightly melted in microwave for about 30 seconds
Directions
  1. Combine all the ingredients in a bowl.
  2. Whisk to combine.
  3. Make sure that all the lumps are whisked out and the mixture is smooth.
  4. Cover the mixture and refrigerate it for an hour.
  5. Heat the egg waffle pan on the burner over medium high heat, until just hot.
  6. When you’re ready, lower the heat to medium low heat.
  7. Pour about 3/4 cup of batter on one plate, spreading about 80% and as evenly as possible.
  8. Place the other plate on top.
  9. Hold the handle firm to keep the two sides closed tight and flip the pan over so the mold fills evenly.
  10. Cook for about 2 minutes on each side.
  11. Carefully remove it and cool on a rack before serving.
  12. Combine the mascarpone and honey.
  13. Drizzle mascarpone and nutella.
  14. Top with your favorite fruits or nuts.