Lentil Waffles for Babies and Families
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g lentils, dried
- 80 ml olive oil
- 2 egg (s)
- 2 teaspoon, heaped cumin
- 100 g whole wheat flour
- 50 g wheat flour
- 0.5 teaspoon ½ baking powder
- 150 g natural yourt
- 125 ml milk
- salt
- Cayenne pepper
- Clarified butter for the waffle iron
Print Recipe
Pin Recipe Instructions
- Cook the lentils in 375 ml water over medium heat until they are firm to the bite, depending on the type of lentils for 15-25 minutes.
- Whisk the olive oil with the eggs, add half of the cumin and possibly a few grains of cayenne pepper. Mix both types of flour with the baking powder. Mix the milk and yoghurt together. Alternately stir the flour and dairy products into the batter until it is smooth. Let it soak for 30 minutes.
- Now fold in the well-drained lentils.
- Heat the waffle iron and grease it with lard. Place 3 - 4 tablespoons of batter on the iron per waffle and bake for 4 - 6 minutes.
- Attention: First the baby waffles (1 - 2 pieces) are baked. Only then are the remaining spices added to the dough, depending on their taste, and the children`s and parents` waffles are baked.
- You can also add coriander greens finely chopped as a seasoning, this is also possible with the baby part.
- Until all the waffles are baked, keep the ones already made warm in the oven at 50 degrees.
- We always have Vogerlsalat (lamb`s lettuce, Rapunzel) with vinegar and pumpkin seed oil. For the 11-month-old Paula, simply cut into small pieces without salt and pepper.
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