These were the ultimate treat growing up. My father would often arrive home, a rumpled white paper bag stained with tell-tale splotches of peanut oil in hand. And if that wasn’t enough of a clue, the smell would hit you soon after: pandan, peanuts and the vanilla-sweet whiff of coconut. The waffles themselves are a vivid shade of green, and when eaten warm (as they should be), their crevices harbour little reservoirs of molten, oozing peanut butter. If you do not have a high-speed blender, you can slather the waffles with whatever peanut butter you have on hand. While you will need a waffle iron to make the batter into waffles, don’t worry if you don’t have one: you can just fry the batter in a hot non-stick frying pan to make pancakes; or, even better, on a ridged chargrill pan, so you’ll still get crevices where the peanut butter can pool.
Preheat your waffle iron. Whisk the aquafaba until frothy, then add the coconut milk, coconut oil, sugar, flour, cornflour, baking powder, salt, pandan extract, and mix just until everything comes together – be careful not to over-mix the batter.
Once the waffle iron is hot and ready, ladle
Meanwhile, for the coconut peanut butter, blend the peanuts, coconut and salt in a high-speed blender until creamy. If you have a less powerful blender, you’ll probably need to add a few teaspoons of a neutral-flavoured oil to help it along. Add the syrup and stir well. Because you have just blended it, the coconut peanut butter should be slightly warm – perfect for serving!
When all your waffles (or pancakes) are cooked, serve with a good dollop of peanut butter and garnish with coconut flakes.
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