Ingredients

60 grams of eggs

70 grams of milk (thick) to 90 grams (thin)

20 grams of coconut oil

30g powdered sugar

100g low-gluten flour

5g baking powder

Coconut oil version of original waffles

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Sift together the cake flour, baking powder and powdered sugar.

Put coconut oil, milk, and eggs into another bowl and stir evenly with a whisk.

Pour ② into ①, stir evenly until there is no powder, and let it sit for ten minutes.

Turn on medium-low heat and use a round spoon to pour the batter into the pan. When the batter has a lot of bubbles and no bubbles break, turn it over and fry for a few more seconds before serving.

Before frying the next waffle, rinse the pan with cold water or wipe the pan with a wet towel to cool down the pan so that the surface can be evenly colored when the batter is poured in.