Pumpkin Nut Waffles
6 servings
50 minutes
Halloween Waffles: When you need to put the remains of a pumpkin head somewhere, bake these waffles with the taste of traditional American pumpkin pie. A large number of "confectionery" spices - cardamom, ginger, nutmeg, cinnamon - allow them to be classified as desserts - they add a gingerbread aroma to the waffles, and brown sugar - a caramel shade. If you deviate from the classics, then you can add a little zucchini or carrots to the orange puree - it will also turn out well. When kneading the dough, stop at the moment when it resembles thin sour cream or batter for fluffy pancakes - then the waffles will have a crispy crust, a toasted edge, but at the same time with a tender, "omelet" center.
1
Whip 3 egg whites and 1 yolk with sugar, milk, butter, pumpkin puree, and vanilla.
- Egg white: 2 pieces
- Chicken egg: 1 piece
- Soft brown sugar: 4 tablespoons
- Milk: 150 ml
- Vegetable oil: 2 tablespoons
- Pumpkin: 100 g
- Vanilla: 2 g
2
Mix flour with baking powder and spices, then add to the egg mixture.
- Wheat flour: 150 g
- Baking powder (raising agent): 2 teaspoons
- Salt: 0.3 teaspoon
- Ground cinnamon: 1.5 teaspoon
- Nutmeg: 0.5 teaspoon
- Grated ginger: 0.3 teaspoon
3
Thoroughly mix all ingredients until a uniform mass.
4
Finely chop the apple, crush the nuts, and add to the dough.
- Apple: 1 piece
- Walnuts: 50 g
5
Prepare waffles in a waffle maker using 3/4 cup of batter per waffle.
