Hong Kong–Style Egg Waffles

Bubble-shaped Hong Kong egg waffles, cooked in an egg waffle pan, dusted with confectioners' sugar and rolled into a cone.

🍽️ Makes 4

Ingredients

for greasing		oil, for greasing
2		large eggs
180 ml		whole milk
90 g		unsalted butter, melted
185 g		granulated sugar
1 tbsp	15 ml	pure vanilla extract
155 g		all-purpose flour
1 tsp	5 ml	baking powder
1/8 tsp	0.6 ml	salt
for serving		strawberry or raspberry jam, for serving
for serving		confectioners' sugar, for serving

Makes 4 waffles.

Lightly oil the egg waffle pan and preheat over medium heat according to the manufacturer's instructions.
In a medium bowl, whisk together the eggs, milk, butter, granulated sugar, and vanilla.
In a large bowl, mix together the flour, baking powder, and salt. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps.
Ladle ¾ cup (6 fl oz/180 ml) batter into the center of one side of the pan. Immediately place the other side of the pan on top, flip the pan over and cook, 2–3 minutes. Flip the pan over and cook until the waffle is golden brown, 2–3 minutes longer.
Remove the pan from the heat, open the lid and invert the egg waffle onto a wire rack. Let cool for 2–3 minutes.
Spread a thin layer of jam on top, dust with confectioners' sugar, then roll into a cone and serve right away.