When I was a kid, my family would go to an Asian mall in the suburbs to buy pandan waffles. The green treats were served warm, soggy, and fragrant in crumpled brown paper bags. They were sweet, bready, and delicious. We stopped going there years ago, and I'm still not entirely sure what pandan is, but we've found a way to make them at home. I suggest letting the waffles get a little soggy, but if that really doesn't speak to you, these still taste fine crispy, but it's not the same experience.
Adapted from Taste of Home's Waffles from Scratch recipe. —M Helen
4 medium waffles, or six small ones
1 1/3 cups
full-fat coconut milk
neutral oil, like canola
pandan extract, to taste (you can get this at Asian supermarkets or on Amazon)
In This Recipe
In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Mix together eggs, coconut milk, and oil, then add to dry ingredients. Mix lightly. Add the pandan extract and mix until incorporated.
Cook waffles with your waffle maker according to the manufacturer's directions until golden brown. Stack on a plate or board to soften (recommended!), or cool on a wire rack to encourage crispiness.