I saw Stresscake’s bacon waffle recipe and had to try it. She wrote it for her friend’s blog, Waffleizer. It’s an interesting concept; go check it out.
Bacon waffles are delicious with syrup. You get the sweet, salty, and crunchy all in one go. This one doesn’t actually have as much bacon as it could. Put more for a better bacon flavor.
Of course, I had to try it with fried chicken as the typical soul food chicken and waffle dish. Popeye’s chicken is the best! The combination was interesting and really filling. I think it’s a little too much meat and carbs for one sitting so this combo won’t be happening often but I’m definitely going to make more bacon waffles.
Taiyaki made with waffle batter.
My taiyaki pan finally arrived!! It took a week to get to me. Shipping was a ridiculous flat $10 for such a small pan. I got it off ebay from California. If someone knows where to find one in NYC please let me know for future reference. I searched all over Chinatown with no luck. I DID find a takoyaki pan for $12 at a restaurant supply on Bowery St. which is a lot cheaper than Kam Man on Canal St. Takoyaki =/= taiyaki. Too bad.
The pan looks big but it’s actually not that big.
I tried two recipes. The first recipe was from Cooking with Dog on Youtube. I love those videos! I’ve never had real taiyaki except for the chibi-taiyaki from Sweet Breams in San Mateo, CA so I’m not sure what to look for. The batter from Cooking with Dog’s recipe is not that sweet which compliments the sweet store bought red bean paste inside. I actually messed up and did 100g of water instead of 100ml. The second batter was a simple waffle batter that had milk, oil, all purpose flour, a lot more baking powder and required whipping egg whites to fold into the batter. More work, more fat and actually didn’t taste as good as the Japanese recipe. I did half nutella and half red bean paste in this batch. If you can find red bean paste that’s in the pouch, I recommend that over the can. It tastes sweeter and is mashed not pureed so it’s more authentic. Or you can make your own.
From the Japanese recipe.
I still have to work on cooking it properly to get it to crisp up without burning. Next experiment will be the recipe below with all purpose flour instead of cake flour and the correct amount of water.
Waffle batter with nutella.
by Cooking with Dog
100g Cake Flour (3.53 oz)
2/3 tsp Baking Soda
2 tbsp Sugar
1/2 Egg (30g/1.06 oz)
100ml Water (3.38 fl oz)
1. Sift together flour, baking soda and sugar in a large bowl.
2. Whisk together egg and water.
3. Make a well in the flour and slowly pour in egg and water while whisking outwards to incorporate all the flour. This will prevent lumps.