2 tsp
vanilla extract
¼ tsp
baking soda
The night before, or at least 8 hours before
baking, combine the warm water, granulated
sugar and yeast. Let stand 10 minutes, until
foamy.
Stir in the warm milk, melted butter and salt.
Beat in the flour until smooth (this may be
done using a hand mixer on low speed).
Wrap bowl tightly with plastic wrap and let
stand overnight (or for 8 hours) on the coun-
tertop – do not refrigerate.
When ready to bake, preheat your wafflema-
ker on setting 4 or preferred setting*(green
indicator light will be illuminated when pre-
heated).
While the waffle maker is heating, stir the
eggs, vanilla and baking soda into the bat-
ter. Bake upon the instructions described in
´Usage`. Serve with sliced fresh fruit, jam,
powdered sugar, a warm fruit syrup, or whip-
ped cream.
pumpkin nuT Belgian
Waffles
These waffles taste like freshly baked pump-
kin 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 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
pancake syrup)
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, cin-
namon, 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 pre-
ferred 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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