Eichkatzerl`s Pumpkin Waffles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g pumpkin meat, peeled and finely rated
- 200 g sour cream
- 100 ml milk
- 80 g suar, brown
- 1 egg (s)
- Aroma, (orange aroma) to taste
- Cinnamon, to taste
- 150 grams flour
- 50 g nuts, rated (walnuts or hazelnuts)
- 1 teaspoon Baking powder
- chocolate sauce
Print Recipe
Pin Recipe Instructions
- Mix the sour cream, milk, sugar and egg with the orange flavor and cinnamon. Fold in the finely grated pumpkin.
- Mix the flour with the nuts and baking powder and stir into the moist ingredients. The result is a relatively fluid dough.
- Heat up a waffle iron and oil it. Bake waffles from the batter. Portioning works particularly well with a ladle!
- Arrange the waffles on plates. Use the chocolate sauce to paint pumpkin faces on the wafers.
- The waffles are wonderfully soft and taste best when warm.
- The batter can also be baked as a pancake in a pan if you don`t have a waffle iron!
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