Biting into a toasted sesame bagel slathered with melted butter, I had a thought: This would be really good as a waffle.
Both sides of these waffles are encrusted with black and golden sesame seeds, and cornstarch is added to the batter to ensure maximum crispness. Want more sesame? You’ve come to the right book.
We are gathered here today to celebrate the delicious marriage of tahini and maple syrup! You can also make a savory waffle by nixing the sugar and vanilla and mixing shredded cheddar and green onions into the batter before topping with tahini, avocado, a fried egg, and hot sauce.
Ingredients
Servings 4 square waffles
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- 1 tablespoon sugar
- 3/4 cup whole milk
- 4 tablespoons salted butter melted (if you use unsalted, add 1/2 teaspoon salt to the dry ingredients)
- 1 teaspoon vanilla extract
- 1 large egg
- Nonstick cooking spray for the waffle iron
- 1/2 cup untoasted sesame seeds plus more as needed (a mix of black and white or just white)
- Tahini for serving
- Real maple syrup for serving
Nutritional Facts
Nutrition Facts
Sesame-Crusted Waffles with Tahini and Maple
Amount per Serving
Calories
384
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
63
%
Trans Fat
0.5
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
7
g
Cholesterol
77
mg
26
%
Sodium
338
mg
15
%
Potassium
210
mg
6
%
Carbohydrates
35
g
12
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
485
IU
10
%
Calcium
371
mg
37
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat a waffle iron.
- In a large bowl, mix the flour, baking powder, cornstarch, and sugar.
- In a medium bowl, mix the milk, melted butter, and vanilla. Add the egg and whisk it together for about a minute.
- Add the wet ingredients into the dry and mix until just incorporated.
- Spray the waffle iron with nonstick cooking spray and generously sprinkle in enough sesame seeds to completely cover the grooves in the waffle maker. Add the batter and sprinkle a single layer of sesame seeds on top.
- Cook until golden brown and crisp. When the waffle iron’s indicator light comes on, check the waffles and leave them in longer if they’re still soft or pale. I often leave them in twice or three times as long and they’ve never burned!
- Serve with plenty of tahini and maple syrup. Leftover waffles can be stored in an airtight container in the fridge for several days or in the freezer for a couple months. Reheat in a toaster or 350-degree F oven until crisp.
Notes
Tip: If making several batches of waffles, heat the oven to 250 degrees F and transfer waffles from the iron to the oven to stay warm and crisp while you finish up the batter.
Recipe excerpt from Open Sesame. Reprinted with permission by Sasquatch Books. Photos by Charity Burggraa.
