I wanted to try pandan waffle and yet I wanted it to be healthy for my girls. So, I added instant oatmeal. I added chocolate chips because my girls loved them. As this waffle is a to-go waffle and we eat it as is, I also added some dried cranberries and made it sweeter. The calories for one of this is definitely 2-3 times higher than a piece of plain whole wheat bread. But for growing up girls it should be fine. What the heck, I eat it too because it's really good and it has oatmeal in it.
I actually loved the color because it is a change from the usual. Strangely though Evy didn't like it and she was the one that asked me to make the Pandan waffle in the first place. Guess I will have to omit Pandan and use vanilla extract for her. I have an idea for another type of waffle which I am going to experiment next because of an article I read recently.
- 2 large eggs
- 1 1/2 cup all-purpose flour
- 1 1/2 cup instant oatmeal/ quick-cooking oats
- 1 Tbsp. baking powder
- 1/2 tsp. pandan extract
- 1/4 tsp. salt
- 4 Tbsp. sugar
- 2 Tbsp. honey
- 1 3/4 cup 1 % milk
- 1/2 cup canola oil
- Dried cranberries & chocolate chips, as needed (optional)
1. In a big bowl, hand whisk the two eggs until fluffy. Add in the rest of the ingredients except dried cranberries & chocolate chips and hand whisk until all is blended. Set aside.
2. Preheat your waffle maker. When preheated, spray with buttery non-stick spray and scoop some of the batter onto the waffle iron. Spread some dried cranberries & chocolate chips on top. Then, cover the top and side with more batter. Cover and cook until brown. For mine is about 6 minutes. Exact time depends on your waffle maker.
3. Take it out with a spatula and chopstick and serve hot.
Or cool on wire rack and put in a zip lock bag and freeze for future use. Toast in a toaster to heat it up.