3 cups plain flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon fine salt
3 eggs(whisked and set aside)
3 1/4 cups fresh milk
226g unsalted butter, melted & cooled
1 tablespoon vanilla extract
1/2 teaspoon pandan paste(Koepoe brand)
Vegetable oil, for brushing the waffle pan(if yours tend to stick)

Maple syrup, chocolate syrup or ice-cream, for topping on waffles(optional)

Method
1. Sift flour and baking powder together. Mix in sugar and salt.

2. In a separate bowl, add the whisked eggs, milk, melted butter, vanilla, pandan paste and whisk until evenly combined.

3. Add the milk mixture to the flour mixture and stir with a spoon or rubber spatula until the flour is just incorporated and no streaks remain. (The batter may have a few lumps.)

4. Pour batter into waffle pan/ machine and when u see no steam coming out, open and check, when its browned nicely, removed and serve with syrup or ice-cream.

250g Self-Raising Flour
200g Castor Sugar
170g Unsalted Butter(Room temp)
250g Bananas
4 Eggs
30ml Milk
3/4 tsp Baking Soda
1/2 tsp Vanilla Extract

Method
1. Sift flour and baking soda together and set aside. Cream butter and sugar at medium speed till fluffy and pale yellow.

2. Add eggs and beat one at a time and mix till batter is smooth and creamy.

3. In another bowl, mash bananas, add vanilla extract and pour in the milk.

4. Mix in the mashed banana mixture into butter mixture. Fold in the flour mixture using spatula and mix till incorporated.

5. Pour the batter into a non stick waffle maker/pan ard 3/4 full. Don’t put too much batter or will overflow out. If using oven, preheat oven to 160 degrees. Bake for 25-35 mins depending on whether is it a full cake or cupcakes. Rowenta oven fan mode bottom heat bottom rack.

7g instant yeast
1/3 cup lukewarm water
1 1/2 tbsp sugar(I used fine sugar)
1/8 teaspoon salt
220g flour
3 eggs
190g melted butter(cooled to rm temp)
1 tsp vanilla extract
2 tablespoons purple potato powder
3/4 cup crushed to big pcs from raw cube sugar(or use pearl sugar)

Method
1. Mix the yeast, water, sugar and salt in a bowl and leave it for 15 minutes.

2. Place the flour in a large mixing bowl and make a well in the center of the flour.

3. Pour the yeast mixture into the well and using mixer to mix until blended on medium speed.
Add one egg at a time(mix till incorporated). Pour in melted butter gradually with mixer on medium speed, followed by vanilla and purple potato powder.

4. Wrap the bowl with cling wrap and store in the refrigerator overnight. (If you got the time, u can rest dough at room temperature for 2 hours and continue to step 6.)

5. Take out dough from fridge and let it cool to room temperature before using.

6. Gently fold in the crushed/pearl sugar and let the dough rest for 15 more minutes.

7. While the dough is resting, preheat the waffle pan or waffle maker.

8. Spoon a ball of dough onto the center of the heated waffle pan. For happycall pan, flip to the other side when u close the pan and open to check on waffles every few mins to get the even color for both sides. For electric waffle maker, open up to check only when there is no steam emitting out.

9. Eat it while its hot or cooled it before storing in container.

7g instant yeast
1/3 cup lukewarm water
1 1/2 tbsp sugar(I used fine sugar)
1/8 teaspoon salt

220g flour
3 eggs
225g melted butter(cooled to rm temp)
1 tsp vanilla extract
3/4 tsp ground cinnamon(optional)
3/4 cup crushed cube sugar (raw or white cube sugar)
Waffle Pan or Waffle Maker 

Method
1. Mix the yeast, water, sugar and salt in a bowl and leave it for 15 minutes.

2. Place the flour in a large mixing bowl and make a well in the center of the flour.

3. Pour the yeast mixture into the well and using mixer to mix until blended on medium speed.
Add one egg at a time(mix till incorporated). Pour in melted butter gradually with mixer on medium speed, followed by vanilla and cinnamon.

4. Wrap the bowl with cling wrap and store in the refrigerator overnight. (If you got the time, u can rest dough at room temperature for 2 hours and continue to step 6.)

5. Take out dough from fridge and let it cool to room temperature before using.

6. Gently fold in the crushed sugar and let the dough rest for 15 more minutes.

7. While the dough is resting, heat the waffle pan or waffle maker. 

8. Spoon a ball of dough onto the center of the heated waffle pan. Flip to the other side when u close the pan and open to check on waffles every few mins, flip pan over fire to get the even color. For electric waffle maker, open up to check only when there is no steam emitting out.

9. Eat it while its hot or cooled it before storing in container.

* Belgian waffles meant to have crispy exterior and chewy interior. Butter will make it taste nicer. No need separate eggs. That method is more for local waffles.