In a large bowl, sift together flour, granulated sugar, pumpkin pie spice and salt. Make a well in the center of the mixture. Set aside.
Recipe
Description
Use cinnamon or pumpkin pie spice to make your very own spiced Belgian waffles.
Servings and Ingredients
Ingredients
Serves 8
Quantity | Ingredient | Add |
---|---|---|
2 ¼ c. Hy-Vee all-purpose flour | ||
2 tbsp. Hy-Vee granulated sugar | ||
½ tsp. pumpkin pie spice or Hy-Vee ground cinnamon | ||
¼ tsp. Hy-Vee salt | ||
8 Hy-Vee large eggs, separated | ||
1 c. Hy-Vee 2% milk | ||
⅓ c. Hy-Vee unsalted butter, melted | ||
Hy-Vee powdered sugar | ||
Fresh fruit, optional | ||
Hy-Vee whipped topping, optional | ||
Hy-Vee butter, optional | ||
Hy-Vee pancake and waffle syrup, optional |
Things To Grab
Directions
- In a medium bowl, whisk together egg yolks, milk and 1/3 cup melted butter. Add to flour mixture and stir until just combined, but still slightly lumpy.
- Beat egg whites with electric mixer until stiff peaks form.
- Gently stir about half of the egg whites into the egg yolk mixture. Fold in remaining egg whites; do not overmix.
- Preheat and grease a Belgian waffle baker according to manufacturer’s directions.
- Pour about 1 cup batter onto grids of hot waffle baker. Close the lid quickly and bake about 3 to 4 minutes per waffle.
- Transfer waffles to a wire rack on baking sheet. Keep warm in a 300°F-oven. Repeat with remaining batter.
- To serve, sift powdered sugar over each waffle. If desired, top with fresh fruit, melted butter and syrup.
- Directions to freeze and reheat waffles: Cool prepared waffles on wire rack. Place waffles in a plastic freezer bag with wax paper between layers. Freeze up to 1 month. To reheat waffles, toast them in your toaster or heat them in your oven for 10 minutes at 300°F.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 240mg
- Sodium: 150mg
- Total Carbohydrates: 32g
- Protein: 11g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 0%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Holiday 2009.