Vietnamese Pandan Waffles

Instructions

1. Prepare the dry ingredients
   In a large bowl, sift together the all-purpose flour, baking powder, and salt. Whisk to combine and set aside.
2. Mix the wet ingredients
   In a separate bowl, beat the eggs and sugar until light and fluffy, about 2-3 minutes. Add the coconut milk, melted butter, pandan extract, and vanilla extract. Stir until well combined and the mixture is a vibrant green color.
3. Combine the batter
   Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. Mix until you have a smooth, pourable batter. Let the batter rest for 10 minutes to allow the flour to hydrate fully.
4. Preheat the waffle iron
   Preheat your waffle iron to medium-high heat. When ready, lightly grease it with cooking spray or a small amount of vegetable oil using a pastry brush.
5. Cook the waffles
   Pour about 1/2 cup of batter onto the center of the preheated waffle iron (amount may vary depending on your waffle iron size). Close the lid and cook for 3-5 minutes until the waffles are golden brown and crispy on the outside but still slightly soft inside.
6. Keep waffles warm
   Transfer cooked waffles to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm while cooking the remaining batter. Avoid stacking them directly on top of each other to maintain their crispness.
7. Serve
   Serve the waffles warm with optional toppings like shredded coconut, a drizzle of coconut cream or condensed milk. For a more traditional Vietnamese serving style, eat them plain as a snack or dessert.