Homemade waffle cone using waffle maker

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Waffle Cone Recipe – Trial Notes

I've always felt that the waffle cones available in the market today don't taste like the ones we used to enjoy. So, I decided to try making them at home.

Since I don’t own a waffle cone maker, I searched for alternatives. Many recipes suggested using an oven or a pan on the stovetop, but those methods seemed too messy. That’s when I thought of using my roti maker as an experiment.

First Attempt (A Year or Two Ago)

  • The batter looked simple enough to prepare.

  • I poured a spoonful of batter in the center of a hot roti maker and pressed it — but it splattered everywhere.

  • Reduced the heat and tried again. This time it didn’t splatter but cracked.

  • Reduced the heat a bit more — the cone turned out soft and undercooked.

  • Finally, with the thermostat set somewhere in the middle, and pressing gently, I got it right:

    • Cooked for about 2–3 minutes.

    • Got perfect cones.

    • Was able to shape both cones and bowls with the second batch.

  • The flopped cones didn’t go to waste — we enjoyed them as crackers.

  • Making the batter and cones turned out to be easier than expected, and I planned to make them often… but then we went on vacation and I forgot all about it.

Second Attempt (Recently)

  • Couldn’t remember the original recipe, so searched again.

  • Found many recipes with just egg whites or for large batches, but finally chose one using whole eggs.

  • Adjusted the recipe slightly:

    • Used 2 small eggs instead of large ones.

    • Reduced the sugar, as I find store-bought cones too sweet (especially with sweet ice cream).

    • Used powdered jaggery instead of brown sugar — but it had lumps, which caused uneven spots in the cones.

    • Added a pinch of cinnamon for extra flavor.

Despite the tweaks, I was impressed with the taste!

Shaping the cones was a bit tricky this time:

  • The cones broke when too much force was applied while shaping.

  • I learned to be gentler and shape them while still hot.

Recipe I Used (Adjusted Version)

Ingredients:

  • 2 small eggs

  • A few drops of vanilla essence

  • ¼ tsp cinnamon powder

  • ¼ cup raw sugar

  • ⅓ cup powdered jaggery (sift to avoid lumps)

  • A pinch of salt

  • 50g melted butter

  • 1 cup flour

Method:

  1. In a bowl, mix eggs, vanilla, cinnamon, sugar, jaggery, and melted butter thoroughly.

  2. Add flour and mix until smooth.

  3. Preheat the roti maker, setting the thermostat to medium heat.

  4. Pour a spoonful of batter in the center, press gently — avoid using the handle to apply too much pressure.

  5. Cook for 2½ to 3 minutes, or until golden and cooked.

  6. Remove and shape immediately (as a cone or bowl) while still hot.

  7. Wipe any steam or moisture off the roti maker before pouring the next batch to prevent sogginess.

  8. If a cone hardens in the wrong shape, reheat gently in a low oven to soften and reshape.

  9. Note: If the cone isn’t fully cooked, it won’t harden once it cools.


 

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