Besan is famously healthier than other flours in an Indian household and has fewer calories than average all-purpose flour or even whole wheat flour. They also come loaded with a decent share of protein.
These waffles make for a warm and crunchy breakfast for champions. Add a large pile to a plate and drizzle over some maple syrup or honey and dollop of freshly whipped cream.
This recipe is perfect for breakfast but also great to serve as a dessert or in a brunch or honestly whenever the sweet cravings kick in.
Now, if you don’t have a waffle iron you don’t need to worry, you always make this in the form of pancakes on a pan.
You’ll Need
Waffles
1 1/2 cups of full-fat milk
1 Tbsp of apple cider vinegar
2 cups of chickpea flour or besan
2 Tbsp sugar
2 tsp of baking powder
1 tsp of ground cinnamon
1 tsp of vanilla extract
1/2 tsp of salt
1/2 Tbsp of vegetable oil
Whipped Cream
1/2 cup of cream
1-2 Tbsp of sugar
1/2 tsp of vanilla extract
Instructions
1. To a large bowl, add the milk and vinegar. Stir and let it sit aside for 5 minutes. The milk will start to curdle.
2. Preheat your waffle iron.
3. Once the milk has curdled, add the besan, sugar, baking powder, cinnamon, vanilla, and salt, then mix until just combined.
4. Grease your waffle iron with either butter or oil or non-stick spray.
5. Add a few spoonfuls of the waffle batter until the element is filled near the top.
6. Gently close the lid of the waffle maker, and let it cook for 4 - 5 minutes, or until golden and crispy.
7. Meanwhile in another bowl, start whisking the cream until soft peaks add the sugar and vanilla. And then continue whisking till stiff peaks.
8. Keep checking on the waffles. And repeat this till no batter remains.
9. Serve on a plate with the whipped cream and maple syrup.
