Mochi Waffles

 

This mochi waffle recipe is from Bon Appétit. I really liked the consistency of these and how chewy they were! Note that in my version, below, I simplified the toppings (otherwise, you’d be making a sort of bananas foster and it would be a waste of maple syrup). 

1 ¼ cups mochiko (sweet rice flour) 

1 cup all-purpose flour 

1 Tbsp. baking powder 

1 ½ Tbsp. Diamond Crystal or ¾ tsp. Morton kosher salt 

2 large eggs, separated 

1 ½ cups lactose-free whole milk 

1/3 cup sugar 

1 Tbsp. vanilla extract 

4 Tbsp. (½ stick) lactose-free butter 

bananas and maple syrup (for serving) 

Whisk mochiko, all-purpose flour, baking powder, and salt in a medium bowl. 

Whisk egg yolks, milk, sugar, and vanilla in a large bowl until smooth. 

Melt 4 Tbsp. butter in a small skillet over medium heat, then gradually add to egg yolk mixture, whisking constantly. Add dry ingredients to bowl and whisk until smooth. 

Lightly whisk egg whites in a small bowl until foamy, then whisk into batter. 

Heat a waffle iron on high; lightly coat with nonstick spray. Pour a heaping ½ cup of batter (or enough to cover surface) onto iron and cook until waffles are golden brown and cooked through, about 4 minutes. Repeat with remaining batter, coating iron with more nonstick spray as needed. 

Serve topped with bananas and maple syrup.