Ingredients (Makes 4-5 Waffles)

• All-purpose flour – ¾ cup
• Cornstarch – 2 tablespoons
• Baking powder – 1 teaspoon
• Baking soda – ¼ teaspoon
• Sugar – ⅓ cup
• Eggs – 2 large
• Evaporated milk – ½ cup
• Water – ⅓ cup
• Vanilla extract – 1 teaspoon
• Vegetable oil – 2 tablespoons (plus extra for greasing)

Instructions

Step 1: Prepare the Batter

1. In a mixing bowl, sift together the flour, cornstarch, baking powder, and baking soda. Stir in the sugar.
2. In another bowl, whisk together the eggs, evaporated milk, water, vanilla extract, and vegetable oil until well combined.
3. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and lump-free.
4. Cover the batter and let it rest for 30 minutes to allow the flavors to meld.

Step 2: Heat the Waffle Pan

1. Heat a Hong Kong egg waffle pan (or bubble waffle pan) over medium heat. Lightly grease both sides with vegetable oil.

Step 3: Cook the Egg Waffles

1. Pour about ½ cup of batter into the center of the waffle pan and quickly tilt it to spread the batter evenly into the cavities.
2. Close the pan and flip it over. Cook for about 2-3 minutes on one side, then flip again and cook for another 2-3 minutes until golden brown and crispy.
3. Carefully remove the waffle using a spatula or by gently tapping the pan to release it.

Serving Suggestions

Hong Kong Egg Waffles are best served warm and can be enjoyed plain or with toppings such as:

• Powdered sugar
• Ice cream
• Chocolate sauce or fruit syrups

Fold them into a cone shape just like they do it on Hong Kong streets.