Just last week, I made the Korean Mochi bread and was 80% successful. But what came out of that was I tasted texture that I would like to have in my waffles – crisp and chewy. I know like pancakes, waffles likers are divided into two camps as well. I just don’t belong to the light and fluffy camp.
This morning I decided to toy with the mochi idea and made some additions and changes to make my waffles. Small kai had it for brekkie and she gave a thumbs up for it!
Unfortunately, the kitchen is out of maple syrup, it would have been an even more satisfying treat.
And guess what? I finally made it a point remember what are the ingredients, in case it turned out nice so I can put it down on the blog for sharing as well as for my own reference next time! Yay!
Crispy chewy waffles
Makes 4-5 (I used a tefal waffle maker)
1/2 cup self raising flour
1/2 cup rice flour
1 tablespoon of tapioca flour
1 tablespoon sugar
1 cup of buttermilk (I just added about 1 tbsp of lemon juice to full cream milk)
1/ sift the dry ingredients except sugar into a big bowl
2/ add sugar and make a well in the middle of the dry ingredients
3/ add the egg and buttermilk into the well and whisk till smooth and creamy
4/ put a ladle full of batter into preheated and oiled waffles maker and time according to your waffle maker instruction, usually about 3-6 mins.
5/ serve with whatever toppings you like!!
1/ I like my waffles crispy so I left it in the maker for longer than designated time. And I made sure I sprayed the surface with non-stick oil or butter.
2/ you can adjust the consistency of the batter but adjusting the amount of buttermilk