Waffle ( soybean flavor )

Holey waffles! 

On the third day of the Chinese New Year when all food has been consumed and the shops are still bare because delivery has sort of slowed down because of the holidays, hubby got me a waffle iron hopping for alternative sustenance.

I fell in love with the little gadget instantly because it produced my girl’s favorite snack with the least of effort. Soybean flavor is my first of many tries and I can’t wait to churn out waffles for all occasions.

In case you are wondering how this recipe turns out, the waffle is light and fluffy,  tastes rather neutral except for a hint of soybean so it is good for most sauces and condiments.

Makes 16 mid sized waffles.

Ingredients :

2 eggs

1 ¾ cup low fat milk

½ cup canola oil

¼ tsp vanilla extract

2 cups plain flour less 2 Tbsp

2 Tbsp instant soybean mix

3 Tbsp baking powder

Method :

Combine plain flour, soybean mix and baking powder. Set aside.

In a large mix bowl, beat eggs until frothy.

Add the rest of the liquids.

Mix well to combine.

Preheat the waffle iron.

Lightly oil the oil with an oiled brush.

Spoon the batter to cover 70-80% of the iron.

Cook until the waffle is browned and crispy. I used the iron’s thermo indicator as a timer which worked beautifully.

Eat hot. I slathered every depression with tea jelly ( TWG ) and it was heavenly!