Crispy pandan waffles

I've been trying out a couple of waffles recipes but sadly each one came out quite bland on its own. I remembered that when I worked at the confectionary during my school holidays in my teens, it was just measure-all-ingredients-and-mix batter, and it would turn out very fragrant and nice crisp. Alas I didn't keep the recipe nor remember them at all... sigh. I'm quite happy with this recipe as it gives out a nice pandan coconut taste!

Crispy pandan waffles
(makes 8 waffles)

1 egg, separated
1 cup coconut milk
1/6 cup coconut oil
1/4 tsp pandan paste
1/4 tsp buttermilk flavour
3/4 cup plain flour
1/4 cup corn flour
1/2 tbsp baking powder
1/4 tsp salt
1 1/2 tbsp sugar

1. Boil coconut milk, coconut oil, pandan paste, buttermilk flavour and salt in a small pot. Ready when small bubbles form. Set aside to cool. 
2. Lightly whisk plain flour, corn flour and baking powder in a small bowl. Set aside. 
3. Whisk egg white until foamy and add in sugar, continue whisking until stiff peak. 
4. Add coconut milk mixture to egg yolk and mix well.
5. Add flour into the coconut mixture and stir.
6. Fold in 1/3 egg white to the coconut/flour mixture. Fold another 1/3 egg white to the mixture. Add the remaining egg white to the mixture, and be careful not to deflate them. 
7. Pour the batter onto the pre-heated & pre-oiled waffle maker.

P.s. Waffles can be made in advance and toast for a couple of minutes before serving.

This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from Domestic Goddess Wannabe.