Peanut Butter Sugared Hong Kong Waffles
Indulge in the perfect balance of crispy, fluffy, and decadently sweet with these Peanut Butter Sugared Hong Kong Waffles. This unique twist on the classic street food favorite combines the signature bubble texture of Hong Kong egg waffles with a rich layer of creamy peanut butter, topped with a delicate dusting of powdered sugar. Made with a blend of all-purpose flour and cornstarch for extra crispness and infused with a hint of vanilla, these waffles are cooked to golden perfection in a specialized waffle pan. Perfect as a breakfast treat or an anytime snack, they deliver a delightful mix of textures and flavors that's sure to impress. Serve them warm, folded, and ready to devour—ideally paired with a tall glass of milk for the ultimate indulgence!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 60 grams Granulated sugar
- 2 pieces Large eggs
- 180 milliliters Whole milk
- 30 grams Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 60 grams Peanut butter (smooth or chunky as preferred)
- 30 grams Powdered sugar (for dusting)
- 1 tablespoon Neutral oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and granulated sugar until well combined.
In a separate bowl, beat the eggs lightly. Add the milk, melted butter, and vanilla extract, and whisk until fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms. Take care not to overmix to avoid a dense waffle texture.
Preheat a Hong Kong waffle maker or egg waffle pan over medium heat. Lightly grease the pan with neutral oil using a pastry brush or paper towel.
Once the waffle maker is hot, pour approximately 3/4 cup of batter (adjust depending on your waffle maker's size) into the center of the pan. Close the waffle maker and rotate it as per the manufacturer's instructions to evenly distribute the batter.
Cook for 5-7 minutes, or until the waffle is golden brown and crispy. Carefully remove the waffle and place it on a wire rack to cool slightly.
While the waffle is still warm, spread a layer of peanut butter evenly over one side. Use as much or as little as preferred.
Fold the waffle gently in half to create the iconic Hong Kong waffle shape. Sprinkle powdered sugar on top for a sweet finishing touch.
Repeat with the remaining batter and serve immediately. Enjoy as a standalone snack or paired with a cold glass of milk!
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 444 mg | 19% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 26.7 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
