
Cheddar Onion Eggettes
Mary's Kitchen Crush - "Pressure Cooking"
10
Prep Time (minutes)
70
Cook Time (minutes)
6
ServingsIngredients
- 1 cup (128g) flour
- ½ cup (125ml)water
- ½ cup (125g) sugar
- ¼ cup (60ml) evaporated milk
- 1 tablespoon (15g) tapioca starch
- 1 tablespoon (15ml) canola oil, plus more for pan
- 2 teaspoons (10g) custard powder
- 1 teaspoon (5g) baking powder
- ¼ teaspoon (1g) kosher salt
- 2 eggs
- ½ cup (100g) grated white cheddar cheese
- ¼ cup (30g) thinly sliced green onion
Steps
- Combine all ingredients except cheese and green onions in a blender. Blend just to combine.
- Refrigerate for 30 minutes.
- Preheat oven to 200F (93C).
- Heat bubble waffle iron (or regular waffle iron) according to the manufacturers’ directions.
- Once hot, brush lightly with canola oil. Pour ¼ cup (60ml) batter into the centre of the mold, allowing it to run to within 1-1/2 inches (3cm) of edge of pan.
- Scatter approximately 1/6 of the cheese and onions over the top, cover with another ¼ cup (60ml) of batter, close the lid of the iron and if using a bubble waffle pan, flip the pan over immediately. Allow the waffle to cook for about 2 minute per side or 4 to 5 minutes total, turning iron halfway.
- Place finished waffle on rimmed baking sheet and place in warm oven.
- Repeat with remaining batter. Serve warm.