Pumpkin Waffles
by Editorial Staff
Pumpkin waffles are a great option for those looking to disguise the pumpkin so that picky eaters don’t even notice the presence of this healthy vegetable in the dish. Something, but the pumpkin is really invisible in these delicious thick sunny waffles! Pumpkin waffles fly away with a bang, especially during breakfast!
Cook: 55 minutes
Servings: 6
Ingredients
- Sugar – 150 g
- Eggs – 2 pcs.
- Butter – 100 g
- Milk – 80 ml
- Pumpkin – 200 g
- Water – 80 ml
- Flour – 250 g
- Baking powder – 10 g
- Vegetable oil (if necessary) – for lubrication.
Directions
- To prepare pumpkin puree, peel the pumpkin from the peel and seeds, cut into small pieces, transfer to a saucepan.
- Add water and cook the pumpkin, covered, for about 15-20 minutes, or until the pumpkin is completely cooked. Try mashing one piece of pumpkin with a fork – if that’s easy, remove the dishes from the stove.
- Blend the pumpkin and remaining liquid with a blender until a smooth pumpkin puree is obtained. Measure out the required amount of puree (150-180 g) and let it cool.
- Combine sugar and eggs to make waffle dough in a bowl.
- Beat eggs and sugar with a mixer until fluffy light foam, add pumpkin puree and melted and cooled butter.
- Pour milk at room temperature here and beat the ingredients with a mixer until mixing evenly.
- Sift flour and baking powder into the resulting mixture.
- Knead to a homogeneous dough.
- Heat the waffle iron for thick waffles, oil the plates if necessary. Place the pumpkin dough on plates, 1.5 tablespoons each. for each waffle.
- Cook pumpkin waffles for as long as your waffle iron needs. About 3-4 minutes.
- In total, about 12 rather large wafers are obtained.
- Pumpkin waffles are ready.
Enjoy your meal!
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