(green indicator light will be illuminated when preheated).
While the waffle maker is heating, stir the eggs, vanilla and baking soda into the
batter. Bake upon the instructions described in ´Usage`. Serve with sliced fresh fruit,
jam, powdered sugar, a warm fruit syrup, or whipped cream.
Pumpkin nut belgian waffles
These waffles taste like freshly baked pumpkin muffins and are delicious served with
warm maple syrup.
Makes 6 waffles:
1
1/2
cups (ca. 180 gram) all-purpose flour
1 ounce (ca. 30 gram) finely chopped walnuts (best if toasted first)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon freshly ground nutmeg
3/4
cup (ca. 75 gram) pumpkin puree (canned solid pack pumpkin)
2 large eggs, separated
236 ml whole milk
59 ml real maple syrup (do not use pancake syrup)
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large egg whites
Preparation
In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt,
cinnamon, ginger, and nutmeg. Stir to blend and reserve. In a second bowl,
combine the pumpkin puree, egg yolks, milk, maple syrup, melted butter, and vanilla;
stir until smooth. Add the liquid ingredients to the dry ingredients and stir to blend
until smooth, using a whisk.
In a clean, dry bowl, beat all the egg whites until stiff peaks form. Gently fold them
into the batter.
Preheat your wafflemaker on setting 4 or preferred setting* (green indicator light
will be illuminated when preheated) and act upon the instructions described in
´Usage`. Serve with warm maple syrup, powdered sugar, or whipped cream.
30
42409_bda_deutsch_english.qxp 07.12.2007 10:44 Seite 30
