The Kitchn: This will be the most fun snack you’ve ever eaten!

Kelli Foster, TheKitchn.com on Dec 20, 2021

Powdered sugar

Nutella

Chocolate sauce

1. Arrange a rack in the middle of the oven and heat the oven to 200 F.

2. Place 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons cornstarch, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. If you have one, use a spouted bowl.

3. Lightly beat 2 large eggs in a medium bowl. Add 1/2 cup milk, 1/2 cup water, 3 tablespoons canola or vegetable oil, and 1 teaspoon vanilla extract, and whisk to combine. Pour into the flour mixture and whisk until smooth and no streaks of flour remain.

4. Heat the bubble waffle maker according to the manufacturer instructions. Spray both sides of the waffle maker with cooking spray.

5. If not using a spouted bowl, transfer the batter to a large, spouted measuring cup. Pour the batter into the waffle maker, filling each well all the way. Do not worry so much about the space between the wells; if you try to cover the whole surface, you will overfill the waffle maker.

6. Cook according to the manufacturer's instructions, or for 2 minutes, then flip the waffle maker over and cook until golden-brown all over, 2 minutes more. Do not open the waffle maker until the cook time is up. (You will need 2/3 to 3/4 cup batter per waffle. Consult the manufacturer's instructions for each model for specific guidelines.)

7. Transfer cooked waffles to a baking sheet and keep warm in the oven. If you plan to fold and fill the bubble waffle, drape over a rolling pin or glass immediately after it comes out of the waffle maker, when it is soft and easily pliable. The waffle will firm up as it cools.

Recipe note: Although we recommend serving these right away, cooked and cooled waffles can be refrigerated in an airtight container for up to three days or frozen for up to three months.

(Kelli Foster is the food editor for plan and prep content for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)