I love making waffles for the weekend. They are easy, quick and can be saved in the freezer for weekday breakfast. This version of waffles uses sweet rice flour or mochiko to make a chewy gluten free version.

In a mixing bowl, add one egg, 1/3 cup corn starch, 1/4 cup sugar, 1 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract and 1/3 cup canola oil.

Slowly add a bit of milk and stir the ingredients. Add some mochiko flour and stir in. Alternate between milk and flour until both are done. Mix the batter and let it sit for 15 minutes.

Heat up a waffle iron. When ready, add a scoop of batter to the waffle iron and let it cook. If you like it crispier, leave the waffle longer. After 3-4 minutes check the waffle and remove if golden brown. Continue to cook waffles until batter is complete.

Enjoy with a dollop of whipping cream and syrup!

Ingredients

• 1 box of Mochiko flour (454 grams)
• 1/3 cup corn starch
• 1/4 cup sugar
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk or milk alternative
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/3 cup canola oil

Directions

1. In a mixing bowl, add one egg, 1/3 cup corn starch, 1/4 cup sugar, 1 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract and 1/3 cup canola oil.
2. Slowly add a bit of milk and stir the ingredients. Add some mochiko flour and stir in. Alternate between milk and flour until both are done.
3. Mix the batter and let it sit for 15 minutes.
4. Heat up a waffle iron. When ready, add a scoop of batter to the waffle iron and let it cook. If you like it crispier, leave the waffle longer. After 3-4 minutes check the waffle and remove if golden brown.
5. Continue to cook waffles until batter is complete.
6. Enjoy with a dollop of whipping cream and syrup!