Gastroback DESIGN WAFFELEISEN ADVANCED EL Bedienungsanleitung Seite 39

PUMPKIN NUT BELGIAN WAFFLES
These waffles taste like freshly baked
pumpkin muffins and are delicious ser-
ved with warm maple syrup.
Makes 6 waffles:
1½ cups (ca. 180 g) all-purpose flour
1ounce (ca. 30 g) finely chopped wal-
nuts (best if toasted first)
1 tsp cornstarch
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp freshly ground nutmeg
3/4 cup (ca. 75 g) pumpkin puree (can-
ned solid pack pumpkin)
2 large eggs, separated
236 ml whole milk
59 ml real maple syrup (do not use pan-
cake syrup)
3 sp unsalted butter, melted
1 tsp vanilla extract
3 large egg whites
Preparation:
In a large bowl, combine the flour, chop-
ped 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
›Use‹. Serve with warm maple syrup,
powdered sugar, or whipped cream.
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