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3 large eggs, separated
½ cup unsalted butter, melted
and cooled
1 teaspoon pure vanilla extract
Measure water into a large bowl.
Add the 1 teaspoon granulated sugar
and yeast; stir to dissolve. Let stand 10
minutes. In a separate bowl, combine
the flour, graham cracker crumbs, ¼
cup sugar, salt, ginger, and lemon zest;
stir to combine. Add the milk, egg yolks,
cooled melted butter and vanilla to the
yeast mixture. Stir until smooth. Add the
dry ingredients and beat until smooth,
using a hand mixer on low speed.
Cover with waxed paper and let stand
to rise in a warm, draft-free place for
30 minutes.
Beat the egg whites until stiff, but not
dry. Gently fold into the batter.
Preheat your Cuisinart
®
Breakfast
Express
®
on setting #4 or preferred
setting* (green indicator light will be
illuminated when preheated).
Use the measuring cup to measure out
one scoop of batter, spreading evenly
into waffle plate. Close lid and rotate
180˚ to the right and bake until beeper
sounds. Rotate waffle side 180˚ and
remove waffle. Repeat with remaining
batter. Waffles may be kept warm in a
low (200°F) oven. Place waffles
arranged on a cookie sheet on a rack in
the warm oven. Serve with lemon curd,
fruit, jam, powdered sugar, a warm fruit
syrup, or whipped cream.
For best results, do not open waffle/
omelet maker during cooking process.
Doing so will throw off the timing
mechanism.
*We recommend using setting #4 to
achieve a golden-brown, baked Belgian
waffle. Adjust the browning control if
you prefer lighter or darker waffles.
Nutritional information per waffle: Calories 458
(44% from fat) • carb. 23g • pro. 11g • fat 23g
sat. fat 12g • chol. 159mg • sod. 279mg
calc. 120mg • fiber 1g
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 unbleached,
all-purpose flour
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
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¾ cup pumpkin purée (canned
solid-pack pumpkin)
2 large eggs, separated
1 cup whole milk
¼ cup real maple syrup (do not use
pancake syrup)
3 tablespoons unsalted
butter, melted
1 teaspoon pure vanilla extract
3 large egg whites
In a large bowl, combine the flour,
chopped nuts, cornstarch, baking
powder, salt, cinnamon, ginger, and
nutmeg. Stir to blend, 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 the egg
whites until stiff peaks form. Gently fold
the beaten egg whites into the batter.
Preheat your Cuisinart
®
Breakfast
Express
®
on setting #4 or preferred
setting* (green indicator light will be
illuminated when preheated).
Use measuring cup to measure out one
scoop of batter. Pour into waffle plate.
14
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