I love how easy this pan is to use! And I love the two biter size for these! Serve them at ant event, and they will be sure to make your guest swoon. This would be the perfect Easter Sunday Breakfast!
- Wilton's Waffle Dipper Pan
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2 tsp baking powder
- 2 Tbsp sugar
- 1 egg
- 3/4 c buttermilk
- 1 tsp vanilla
- 1/4 cup melted butter
- 6 oz Wilton's chocolate candy coating
- 6 oz. Wilton's pink candy coating (or color of choice)
- 4 Tbsp canola oil
- Wilton's Easter color non pareils (or sprinkle color of choice)
- Preheat your oven to 350 degrees. Butter or oil spray your waffle dipper pan and set aside.
- Combine all dry ingredients in a large bowl and whisk to combine. In a separate bowl, whisk all your wet ingredients together. Add your wet into your dry, and whisk JUST until combined.
- Fill a disposable piping bag with your batter, and fill each waffle cavity 3/4 full. If you don't have piping bags, don't worry, just use a spoon!
- Bake in your preheated oven for about 8 minutes, or until a clean toothpick comes out when inserted.
- Let the waffles cool in the pan for a few minutes, and invert the pan onto your work surface. Your dippers should fall right out, but if they don't, just lightly tap the pan until they all fall out.
- Let them cool completely. While your dippers are cooling, melt your candy coating. Melt each color in separate glass bowls in the microwave, in 30 second increments, stirring after each addition, until melted. Once your candy coating is melted, add in 2 Tbsp of canola oil to each color. This will make your coating a thinner consistency, which will make it easier for you to dip.
- Dunk each waffle dipper into one of the melted candy coatings and let the excess drip off for a few seconds. Place onto a parchment lined baking sheet, and sprinkle the tops with your choice of sprinkles. Let harden and enjoy!