Idiomas disponibles
Idiomas disponibles
05wi31012_ww150e_ib
⁄
1
170g/1
cups all-purpose flour
2
28g/1 ounce finely chopped walnuts or pecans
(best if toasted first)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1
⁄
teaspoon ground ginger
2
1
⁄
teaspoon freshly ground nutmeg
4
3
⁄
20g/
cup pumpkin purée (canned solid pack pumpkin)
4
2 large eggs, separated
236ml/8 fl. oz. whole milk
56ml/2 fl. oz. real maple syrup (do not use pancake syrup)
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large egg whites
Preheat waffle maker on setting #4.
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 purée, 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 Waring
setting #4 or preferred setting* (green indicator light will be
illuminated when preheated).
For best results, do not open waffle maker during cooking
process. Doing so will interfere with the timing mechanism.
Use measuring scoop to measure out batter. Pour into
waffle grids. Use a heat-proof spatula to spread the batter
evenly over the grids. Close cover and rotate 180˚ to the
right. Bake in the hot waffle maker until beeper sounds.
Rotate 180˚ to the left. Remove waffle and repeat with
remaining batter. Waffles may be kept warm in a slow
(93° Celsius) oven. Arrange waffles on a cookie sheet and
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11:04 AM
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Commercial Belgian Waffle Maker on
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