Waffle with Pumpkin

اروي المنيفChef

Ingrediënten

• Vloeibare melk
  1 cup
• Beaten Egg
  1 piece
• Volkorenmeel
  0.8 cup
• Witte bloem
  0.5 cup
• Pumpkin, Grated and Boiled
  0.5 cup
• Vloeibare Vanille
  1 teaspoon
• Raapsolie
  3 teaspoon
• Bruine suiker
  2 teaspoon
• Bakpoeder
  2 teaspoon
• Zout
  1 pinch
• Gemalen kaneel
  0.5 teaspoon
• Nutmeg Powder
  0.3 teaspoon

Stappen

1. 1

   In a bowl, whisk together the milk, egg yolk, pumpkin, vanilla, oil, and sugar.

   Benodigde hulpmiddelen:

   Mengkom

   recipe.minutes
2. 2

   In another bowl, add the flour, baking powder, cinnamon, nutmeg, and salt.

   Benodigde hulpmiddelen:

   Mengkom

   recipe.minutes
3. 3

   Whip the egg whites until stiff and fold them into the liquid mixture. Gradually add the flour mixture to the liquid mixture while stirring.

   recipe.minutes
4. 4

   Place a spoonful of butter in the waffle maker, add a small amount of the waffle batter, wait for 4 minutes, flip it, and wait for an additional 2 minutes, and continue until the batter is finished.

   Benodigde hulpmiddelen:

   🍳

   Waffle Maker

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Vloeibare melkper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.25 g

Carbohydrate4.8 g

Added Sugars4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Volkorenmeelper 100g

Energy340 kcal

Protein13 g

Total Fat2.5 g

Carbohydrate72 g

Dietary Fiber10 g

Total Sugars1 g

Witte bloemper 100g

Energy364 kcal

Protein10 g

Total Fat1 g

Carbohydrate76 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Vloeibare Vanilleper 100g

Energy288 kcal

Protein0.1 g

Total Fat0.1 g

Carbohydrate12.7 g

Total Sugars12.7 g

Raapsolieper 100g

Energy884 kcal

Total Fat100 g

Bruine suikerper 100g

Energy377 kcal

Carbohydrate98 g

Total Sugars97 g

Bakpoederper 100g

Energy100 kcal

Carbohydrate25 g

Zoutper 100g

Ash100 g

Gemalen kaneelper 100g

Energy247 kcal

Protein4 g

Total Fat1.2 g

Carbohydrate81 g

Dietary Fiber53 g

Total Sugars2.2 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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