Recipes

Waffles

YOU'LL NEED

1 pouch waffle mix 
1 cup room temperature water
Whisk
Mixing bowl
Waffle maker or waffle iron

INSTRUCTIONS

  1. In a mixing bowl, whisk together 1 pouch of waffle mix and 1 cup  (236mL) of room temperature water until there are no visible clumps. Let rest for 5 minutes.
  2. Preheat your waffle maker to medium high.
  3. Pour a thin layer of batter into the waffle iron, leaving enough room for the waffle to expand. Less batter will create a fluffier texture. After the first waffle, adjust heat level and batter amount to your taste.
  4. Store batter covered in the fridge for up to 2 days.

KEEP IT CRISPY

To achieve a crispy crust, rest waffles on a cooling rack after cooking. Avoid placing on solid surfaces while hot as the trapped steam will soften the waffle.

Pancakes

Estimated servings: 16 pancakes

 

YOU'LL NEED

1 bag waffle mix 
4 eggs, room temp
1 cup water, room temp
Whisk
Mixing bowl

INSTRUCTIONS

  1. In a mixing bowl, whisk together water and eggs.
  2. Add waffle mix and whisk until there are no visible clumps.
  3. Scoop ¼ cup onto a hot griddle or pan.
  4. Cook until bubbles start to form on the top and the edges look dry and set, then flip (about 2-3 minutes).
  5. Continue cooking until brown on both sides. 

Cupcakes

Servings: 16 standard cupcakes

YOU'LL NEED

1 bag waffle mix 
4 eggs
1 cup water, room temp
Whisk
Mixing bowl

INSTRUCTIONS

  1. Preheat oven to 350 F.
  2. In a medium mixing bowl, beat eggs until fluffy (~1-2 minutes)
  3. Add water, waffle mix, and whisk ingredients until there are no visible clumps.
  4. Fill the cupcake pan about ⅔ full. 
  5. Bake for 25-30 minutes or until cupcakes pass the toothpick test. 
  6. Remove from oven and let rest for 5 minutes, transfer to a wire rack and cool to room temperature before enjoying.

SERVING SUGGESTION

The cupcakes are great by themselves but we think they really shine with a dollop of creamy frosting! Our favorite is a black sesame frosting below.

Black Sesame Frosting

YOU'LL NEED

8 tablespoons butter (1 stick, room temperature)
1 ⅓  cups powdered sugar
2 tablespoons black sesame paste 
1 teaspoon vanilla extract
1 pinch of salt


INSTRUCTIONS

  1. Beat the butter at medium speed for 2 minutes until fluffy. 
  2. Gradually sift in the powdered sugar and beat. 
  3. Beat in the black sesame paste, vanilla, and salt until evenly incorporated.
  4. Decorate your cupcakes with pastry bag and tips.
  5. Note: Black sesame paste can be bought or made at home. Toast black sesame and then ground into a thick puree. Alternatively you can toast 3 tablespoons of black sesame and then crush them into a rough powder to replace the paste.