Lotus Biscoff Waffle
Lotus Biscoff Waffle is a easy Indian recipe that serves 4. 120 calories per serving. Recipe by Cook with Dipali on YouTube.
Prep: 10 min | Cook: 20 min | Total: 35 min
Cost: $1.51 total, $0.38 per serving
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
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
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
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
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
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
Grease the pan
Using a silicone brush, lightly coat the surface of the skillet with softened butter (about 1 tsp).
Time: PT1M
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Wheat (gluten), Milk (dairy)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (will change texture)
- Instead of Milk Powder: Dry Milk Powder, Powdered Milk
- Instead of Salt: Kosher Salt
- Instead of Baking Powder: Baking Soda (use ¼ tsp)
- Instead of Milk: Almond Milk (will affect crispness)
- Instead of Powdered Sugar: Granulated Sugar (blend to fine)
- Instead of Unsalted Butter: Margarine, Ghee (will change flavor)
- Instead of Unsalted Butter (for greasing): Oil spray, Ghee
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Non‑Stick Skillet or Tawa
- Silicone Brush (optional)
- Spatula
- Cooling Rack or Plate (optional)
Critical Steps — Do Not Skip
- Mix dry ingredients thoroughly to avoid lumps.
- Incorporate softened butter without over‑mixing.
- Spread batter thin and even in the pan.
- Cook at medium heat; too high will burn the wafer.
Chef Tips from the Video
- For extra flavor, add a pinch of cardamom powder to the batter.
- Use a small ladle (1‑2 tbsp) for consistent wafer size.
- If you prefer a sweeter wafer, increase powdered sugar to 3‑4 tbsp.
Troubleshooting
Wafers are soggy or soft after cooling.
Make sure the batter is spread very thin and cooked at medium heat until the surface is dry. Allow each wafer to cool completely on a rack before storing.
Wafers burn on the edges.
Reduce the heat slightly and cook for a shorter time. Grease the pan lightly to prevent sticking.
Batter is too thick and does not spread.
Add a tablespoon of milk at a time until the batter reaches a pourable consistency.
Storage
Refrigerator: Place wafers in an airtight container; they stay fresh up to 1 week.
Freezer: Freeze in a zip‑lock bag for up to 1 month; thaw at room temperature before serving.
Room temperature: Store in a sealed jar at room temperature for up to 3 days.
Make-Ahead Tips
- The batter can be prepared up to 2 hours ahead and kept refrigerated; give it a quick stir before cooking.
- Cooked wafers keep their crispness better if cooled completely before sealing.
Frequently Asked Questions
What is the cultural significance and history of Lotus Biscuit Wafer in Indian snack cuisine?
Lotus‑style biscuit wafers are inspired by the popular Dutch‑origin Lotus biscuits that have become a beloved tea‑time snack in India. Over the years, home cooks have recreated the thin, crisp texture using simple pantry ingredients, making it a staple for quick tea‑time treats.
What are the traditional regional variations of Lotus Biscuit Wafer in Indian cuisine?
In North India, the wafer is often flavored with cardamom or saffron, while in South India cooks sometimes add a hint of roasted cumin for a savory twist. Some regions also dip the wafers in milk or coffee before eating.
How is Lotus Biscuit Wafer traditionally served in Indian households?
Traditionally, the wafers are served as a light snack with hot chai or coffee. They are also used as a base for quick sandwiches, layered with butter, jam, or cheese, and enjoyed during festivals and family gatherings.
What occasions or celebrations is Lotus Biscuit Wafer associated with in Indian culture?
These crisp wafers are popular during festive seasons like Diwali and Holi, where families prepare easy snacks for guests. They are also a common offering during school picnics and tea‑time gatherings.
What authentic ingredients are essential for a traditional Lotus Biscuit Wafer, and what are acceptable substitutes?
The core ingredients are all‑purpose flour, milk powder, butter, and powdered sugar. If milk powder is unavailable, you can use extra milk (reduce liquid slightly). Unsalted butter can be substituted with ghee for a richer flavor, though texture may vary.
What other Indian dishes pair well with Lotus Biscuit Wafer?
Lotus wafers pair nicely with spiced chai, masala coffee, or a simple cup of hot milk. They also complement savory spreads like paneer bhurji or chutney for a sweet‑savory contrast.
What are the most common mistakes to avoid when making Lotus Biscuit Wafer at home?
Common errors include using a batter that is too thick, which prevents spreading; cooking on high heat, which burns the wafer; and not letting the wafers cool completely before storing, which traps steam and makes them soft.
Why does this Lotus Biscuit Wafer recipe use butter for greasing instead of oil?
Butter adds a subtle richness and helps achieve the characteristic golden‑brown color of Lotus wafers. Oil can make the surface slick and may prevent the batter from crisping evenly.
Can I make Lotus Biscuit Wafer ahead of time and how should I store them?
Yes, you can prepare the batter up to 2 hours ahead and keep it refrigerated. Once cooked, store the cooled wafers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
What does the YouTube channel Cook with Dipali specialize in?
The YouTube channel Cook with Dipali focuses on easy, home‑cooked Indian recipes, often highlighting quick snacks, festive treats, and everyday meals that use readily available ingredients.
How does the YouTube channel Cook with Dipali's approach to Indian snack cooking differ from other Indian cooking channels?
Cook with Dipali emphasizes minimal equipment, short preparation times, and clear step‑by‑step narration in Hindi, making the recipes especially accessible for beginners compared to channels that use more elaborate techniques or extensive ingredient lists.
Last updated: August 31, 2026
