Eggettes or more commonly known as bubble waffles, are a very popular street food in Hong Kong.
I was first introduced to these by my sister and I’ve truly become obsessed! Traditionally the batter is very sweet and heavily egg based, however being the vegan I am – a simple pancake batter works just as good. The only thing that cannot be replicated is the pan, specially made with those egg-shaped wells that create the delicious bubbles!
I purchased my pan through Chefs Catalog and I’ve used it everyday since Christmas. It’s easy to clean and does the job perfectly.
For the batter base, I’ve been using a mix my grandma purchased for me for Christmas. It’s the Organic Gluten-Free Hi-Protein Pancake Mix from Wholesome Chow. I plan on buying a new bag through Amazon. It’s a simple batter that incredibly filling. I experimented with it and added more water (instead of non-dairy milk) and found that if you cook a watered down batter (pancake consistency) for a bit longer in the pan – you get a very crispy waffle. But if I did the regular batter and cooked till golden brown – it was soft and more cake like. So you can change-up the texture each time as well as flavor.
My favorite batter combos were cacao & yacon powder, maca & cinnamon and all of them topped with coconut palm sugar, almond butter, banana slices and/or organic maple syrup. Wow, I’m making myself hungry just thinking about it. These are so fun to make and get creative with. I plan on creating some funky new combos soon as well as working on more savory dishes using it.
Overall I think this is a fun pan to have. I found it easier than a typical appliance version waffle maker and it’s so easy to throw a batter together and cook. Combinations and possibilities are truly endless, your creations are infinite. I love the idea of taking a classic and making it new and innovative.
So if you give it a go, let me know what combos you try to come up with! Feel free to tag me on Instagram, using the hashtag #PlantStrongVegan so I won’t miss it 😀19