Homemade Bubble Waffle
These golden brown Hong Kong Egg Waffles sweet with crisp edges and spongy bubbles. They can be eaten on a plate topped with maple syrup, butter, fresh fruit or cream cheese spread or they can be used as a waffle cone and filled with ice cream!
Equipment
- 1 bubble waffle maker https://amzn.to/3yQc0Ml
- 1 electric hand mixer https://amzn.to/39lYrud
- 1 set of mixing bowls https://amzn.to/3xwjvpT
Ingredients
Strawberry Topping
- 1 pint strawberries hulled and sliced
- ¼ cup granulated sugar
- ½ lemon juiced
Honey Lemon Cream
- 8 oz cream cheese room temp
- 8 oz sugar free cool whip room temp
- 2 tablespoon honey
- 1 lemon zested
Dry Ingredients
- 1½ cups all purpose flour
- 1 tablespoon cornstarch
- 2 tsp baking powder
- ½ tsp kosher salt
Wet Ingredients
- ¾ cup granulated sugar
- 3 eggs room temp
- ½ cup whole milk room temp
- ½ cup water room temp
- 2 tablespoon unsalted butter melted
- 1 tablespoon vanilla extract
Additional Toppings
- ½ cup pistachios rough chop
Instructions
Making the Strawberry Topping
- Place sliced strawberries in a medium bowl along with the sugar and lemon juice. Stir to coat then set aside until needed
Making the Honey Lemon Topping
- Using an electric hand mixer on low-medium speed, blend the cream cheese, cool whip, honey and lemon zest in a mixing bowl until combined and fluffy. 1-2 minutes
Making the Batter
- Turn the Bubble Waffle Maker on
- Whisk all dry ingredients together in a large bowl
- Whisk the wet ingredients together in a medium bowl until fully combined
- Pour the wet ingredients into the dry ingredients and whisk until large lumps are gone. You will still see small lumps, that is okay. Do not over mix
- Spray both sides of the waffle machine with non-stick cooking spray then pour ¾ cup of waffle batter into the bottom of the pan
- Use a spoon to ensure batter is in every bubble leaving no gaps. Close the lid and cook 2 minutes. Flip the waffle maker over and cook an additional 2 minutes on the other side
- Remove the waffle from the machine and place it on a plate to be served or in an oven heated to 160°F to hold until the rest are made
- Repeat this process with the remaining batter
Topping the Bubble Waffle
- Serve each waffle on a plate. Top each one with honey lemon spread, strawberries and crushed pistachios. Serve immediately while warm
Notes
- You will need to have a Bubble Waffle Maker. You cannot use a regular waffle iron.
- Each machine is different but I use about ¾ cup of batter per waffle. Make sure to spread the batter around with a spoon to fill each bubble and have no gaps.
- It's likely that some waffle batter may spill over the sides of the pan. Use a paper towel to wipe it away.
- Cooking times can vary for each special waffle iron. I cook mine for 1-2 minutes per side but it's best to check the manufacturer's instructions. Be sure to check for doneness and a golden brown color on your first waffle to get an idea of timing.
- For best results spray the Bubble Waffle maker with a little bit of non-stick cooking spray on the top and bottom or wipe with a little oil. You can use vegetable oil, olive oil or peanut oil.
- Set your oven on 160°F and keep your waffles warm as you make the rest of them.
Nutrition
Calories: 948kcalCarbohydrates: 133gProtein: 20gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 208mgSodium: 787mgPotassium: 685mgFiber: 7gSugar: 80gVitamin A: 1350IUVitamin C: 92mgCalcium: 347mgIron: 4mg
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