It had been a long time since frozen Eggo Waffle was the only kind I knew and fed my kids at home.
We have a similar shaped liked waffle and it is called “Bánh kẹp” but it is crunchy with coconut milk flavor and it is eaten as a snack. I do not have a Vietnamese name for this disk. Please put it in commend if you can think of something related.
Make 8 round Belgian waffles
2 cups unbleached all-purpose flour
2 cups buttermilk (or whole milk mixed with 2 Tbs lemon or vinegar and let it sit at room temperature 5 minutes)
1/4 to 1/2 cup unsalted butter , melted or oil
1 cup coarsely chopped strawberries or blue berries
2 tsp baking powder
1 tsp baking soda
1 to 3 Tbs sugar
1/2 tsp salt
1 tsp vanilla extract
3 large eggs
Whipped cream, berries, maple syrup to server (optional)
Vegetable oil or melted butter to grease waffle maker
- In a large bowl, whisk flour, salt, sugar, baking powder and baking soda together.
- In a medium bowl, whisk eggs yolk and buttermilk until blended well, then add flour mixture and; beat until smooth. Stir in melted butter and vanilla extract.
- Beat egg white until soft peak formed, fold into the batter, covered. The mixture can be use at this time and left over batter can be refrigerate over night. Add strawberry to the batter just right before baking or just put a small amount of cut strawberry directly to the waffle mold after filling with batter if you do not use all the batter right away.
- Preheat the waffle iron. When it is ready, stir down the mixture and pour about 1/2 cup batter onto a hot, greased waffle maker and bake as manual instruction. The amount of batter may be different depended on your waffle iron. Repeat with remaining batter.
Serve it hot with your favorite berries, syrup and whipped cream. Left over waffles can be frozen and reheated in toaster but I prefer fresh, hot baked waffles. It does not take long to preheat the waffle iron.