½ cup vegetable or canola oil (plus more for brushing the waffle iron)
1 ½ cups whole milk
1 teaspoon sesame oil
1 ¼ teaspoon salt
½ teaspoon sugar
2 cups all-purpose flour
1 tablespoon baking powder
⅛ teaspoon five spice powder
⅛ teaspoon Sichuan pepper powder
⅛ teaspoon fresh ground white pepper
1 ⅔ cups finely chopped spring onions
⅓ cup toasted sesame seeds
Note: Toast the sesame seeds in a pan and cool completely before adding them into the batter; we like
to toast sesame seeds even if the ones you buy are already toasted – it really makes a huge difference.
Make sure you use a clean, dry pan for toasting your sesame seeds.
Beat the eggs and oil together until well combined. Next, whisk in the whole milk, sesame oil, salt, sugar,
flour, baking powder, five spice powder, Sichuan peppercorn powder, and fresh ground white pepper
until just combined. Be careful not to overmix!
Add the scallions and toasted sesame seeds to the batter, and mix until evenly distributed. Let the
batter sit for 5 minutes.
Heat your waffle iron to the highest setting, and once it’s hot, pour enough batter in to cover. Most
waffle irons are non-stick and do not require any additional oil, but if you have an old cast iron one, you
can brush the iron with some oil or melted butter, especially if you want an extra crispy waffle.
How much batter you use for each sesame scallion waffle and the length of time the waffle needs to
cook depends upon the waffle iron you are using, but you will know what to do after you make the first
one. Most Belgian waffle makers can accommodate about ¾ cup of batter per waffle and will take 6
minutes to cook up a brown and crispy waffle. When the steam subsides, you can be pretty confident
that your waffle is done.
If you have a waffle iron that flips, flip it once after you have poured in the batter and once more
halfway through the cooking – or about 3 minutes. Check your waffle after 6 minutes and let it cook
longer if you like your waffles darker and crunchier. Flipping helps to release the steam from the batter
makes your sesame scallion waffles crispier. You can make adjustments as needed according to your
Take the waffle out of the iron when done. Serve hot with this ginger dipping sauce!
1½" piece ginger, peeled, thinly sliced
2 Tbsp. low-sodium soy sauce
2 Tbsp. unseasoned rice vinegar
1 tsp. chili oil
1 tsp. sugar
Combine all ingredients, stirring until sugar is dissolved.
Comments are closed.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.