Ingredients
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1 cup (128 g) flour
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1/2 cup (125 ml) water
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1/2 cup (125 g) sugar
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1/4 cup (60 ml) evaporated milk
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1 tablespoon (15 g) tapioca starch
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1 tablespoon (15 ml) canola oil, plus more for pan
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2 teaspoons (10 g) custard powder
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1 teaspoon (5 g) baking powder
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1/4 teaspoon (1 g) kosher salt
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2 eggs
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1/2 cup (100 g) grated white cheddar cheese
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1/4 cup (30 g) thinly sliced green onion
Directions
- Combine all ingredients except cheese and green onions in a blender. Blend just to combine. Refrigerate for 30 minutes. Preheat oven to 200°F (93°C).
- Heat bubble waffle iron (or regular waffle iron) according to the manufacturers’ directions. Once hot, brush lightly with canola oil. Pour 1/4 cup (60ml) batter into the centre of the mold, allowing it to run to within 1 1/2 inches (3cm) of edge of pan.
- Scatter approximately 1/6 of the cheese and onions over the top, cover with another 1/4 cup (60ml) of batter, close the lid of the iron and if using a bubble waffle pan, flip the pan over immediately.
- Allow the waffle to cook for about two minutes per side or four to five minutes total, turning iron halfway.
- Place finished waffle on rimmed baking sheet and place in warm oven. Repeat with remaining batter. Serve warm.
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