- 1 3/4 cups all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 3 eggs, beaten
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 60 lollipop sticks
- 1 (12 ounce) package white chocolate chips
- 1/2 cup shredded sweetened coconut
- 1/2 cup minced candied ginger
- Preheat and grease a waffle iron according to manufacturer's instructions.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
- Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped. Drizzle white chocolate over each waffle pop.
- Sprinkle coconut and candied ginger over the melted chocolate on each waffle pop, lightly pressing toppings to help stick to chocolate as it cools and firms.
05/01/2018
recipepes.com
Mini Waffle Pops with White Chocolate, Coconut, and Candied Ginger, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
