Curry Waffles

I got this handy-dandy mini waffle maker for Valentine’s Day, and thought I’d take it for a spin by making a batch of Curry Waffles.


Waffles with curry?

Yeppers, and they worked a treat with an onion and Tamari pork tenderloin I was whipping up in the slow cooker (details on that to come).

So. Savory curry waffles…

•2 cloves garlic, minced
•1 egg
•1/4 cup vegetable oil
•3/4 cup whole milk
•1 tsp sesame oil
•1/2 tsp Seasoned Salt
•1/4 tsp sugar
•1 cup flour
•1/2 tsp baking powder
•1/8 tsp curry powder
•1/8 tsp black pepper
•1/8 tsp white pepper
•1 tsp dried chives

Whisk the egg together with the veggie oil until blended, then stir in the milk, sesame oil, salt, sugar, flour, baking powder, curry powder, and black and white pepper until well combined.

Stir the garlic into the batter until well mixed, then set aside to rest for 10 minutes.

Apply cooking spray to your waffle pan and pre-heat.

Add batter to your waffle maker, close, and cook for about  four minutes, until the waffle is golden brown.

Note: if you have a mini waffle maker like mine, one waffle will take about 3-1/2 tablespoons of the batter.

Remove the cooked waffle to a platter and keep warm while repeating with the remaining batter.

I ended up with eight single waffles, which would have been two (four waffle) pieces with my larger waffle iron.

Nice waffles, and such a nice change from pasta or rice, and a fine match with French Onion Slow Cooker Pork Tenderloin.

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