Lotus Biscoff Waffle

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Milk Powder (full‑fat, unsweetened)
• 0.25 teaspoon Salt (pinch, fine sea salt)
• 1 teaspoon Baking Powder
• 1 cup Milk (whole or 2% milk, room temperature)
• 2 tablespoons Powdered Sugar (sifted)
• 2 tablespoons Unsalted Butter (softened, room temperature)
• 1 tablespoon Unsalted Butter (for greasing) (softened, for pan)

Instructions

1. Combine dry ingredients

   In a mixing bowl, whisk together the all‑purpose flour, milk powder, a pinch of salt, and baking powder until evenly blended.

   Time: PT3M

2. Add milk and form batter

   Gradually pour the milk into the dry mixture while whisking continuously to avoid lumps. Whisk until you obtain a smooth, pourable batter.

   Time: PT3M

3. Incorporate sugar and butter

   Add the sifted powdered sugar and softened butter to the batter. Fold gently with a spoon or whisk until the butter is fully incorporated and the batter is glossy.

   Time: PT3M

4. Rest the batter (optional)

   Let the batter rest for 5 minutes at room temperature. This allows the flour to hydrate and yields a crisper wafer.

   Time: PT5M

5. Heat the pan

   Place the non‑stick skillet over medium heat. Allow it to warm for about 2 minutes; a few drops of water should sizzle when the pan is ready.

   Time: PT2M

   Temperature: Medium heat

6. Grease the pan

   Using a silicone brush, lightly coat the surface of the skillet with softened butter (about 1 tsp).

   Time: PT1M

7. Cook the first wafer

   Pour a small ladleful (≈2 tbsp) of batter onto the hot skillet. Quickly swirl the pan to spread the batter into a thin, even circle about 6‑8 inches in diameter.

   Time: PT1M

   Temperature: Medium heat

8. Flip and finish cooking

   After 30‑45 seconds, when the edges start to lift and the surface looks set, flip the wafer with a spatula and cook the other side for another 30 seconds until lightly golden.

   Time: PT1M

   Temperature: Medium heat

9. Cool the wafer

   Transfer the cooked wafer onto a cooling rack or plate. Let it cool completely; it will crisp up further as it cools.

   Time: PT2M

10. Repeat until batter is used

    Re‑grease the pan lightly if needed and repeat steps 7‑9 for the remaining batter, making 8‑10 wafers total.

    Time: PT10M

    Temperature: Medium heat

11. Serve or store

    Enjoy the wafers as a snack, use them as a sandwich base, or serve with coffee. Store in an airtight container.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

4 g

Fiber

0.5 g