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PUMPKIN NUT BELGIAN WAFFLES
These waffles taste like freshly baked pumpkin muffins and are delicious served with warm maple syrup.
Makes 6 waffles:
» 1½ cups (ca.180 g) all-purpose flour
» 1ounce (ca.30 g) finely chopped walnuts (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
» ¾ cup (ca.75 g) pumpkin puree (canned solid pack pumpkin)
» 2 large eggs, separated
» 236 ml whole milk
» 59 ml real maple syrup (do not use pancakesyrup)
» 3 sp unsalted butter, melted
» 1 tsp 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 ›Use‹. Serve with warm maple syrup, powdered
sugar, or whipped cream.
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