Servings: 8 hot dogs
Equipment
- 1 Handmixer
- 1 Sandwich Maker (or a Waffle Iron or a nonstick skillet)
Ingredients
Batter (I highly recommend using a scale to measure the ingredients)
- 3 eggs (room temperature)
- ⅓ Cup granulated sugar (80g)
- 3 tbsp milk (room temperature)
- 3 tbsp melted butter
- ½ cup all-purpose flour (90g)
- ¼ tsp salt
- 1 tsp vanilla extract
Filling
- Sausages
- Cheese (Laughing Cow cheese, Mozzarella cheese, Chedda cheese)
- Vietnamese pork floss (chà bông)
- Liver Pâté
- Sweet fillings (nutella, peanut butter, chocolate, fruit jam...)
Instructions
Prepare the fillings:
- Thinly slice the sausages.
- Dice the Laughing Cow cheese and any other cheeses.
Make the batter:
- Mix the milk with melted butter and vanilla extract.
- Whisk the eggs with salt on medium speed until tiny bubbles form. Gradually add the sugar in 3-4 portions to the mixture. Continue whisking the eggs until the mixture thickens and turns a pale yellow color. As the liquid egg reduces, the volume will expand, and the mixture will become quite foamy (approximately 5-6 minutes).
- When the egg mixture achieves ribbon consistency (lifted, it falls and forms a ribbon that slowly dissolves on the surface), drizzle the butter-milk mixture over the eggs while continuing to beat at low speed.
- Sift the flour over the bowl of eggs in two batches, continuing to beat at low speed to ensure even incorporation.
- Once the flour is just incorporated, gently fold the mixture with a spatula, making sure to scrape any remaining flour from the bottom of the bowl.
Cook the cakes:
- Preheat the sandwich maker. For added flavor and a crispy crust, brush melted butter onto the mold. Once it's hot enough, pour about 1 tbsp batter into the mold.
- Add the fillings atop the batter, then pour another layer of batter to cover them.
- Allow it to cook for 3 minutes or until no steam is releasing from the sandwich maker.
- Take the cakes out of the mold and enjoy!
Tried this recipe?Let us know how it was!