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Ингредиенты
- 1 3/4 c. All purpose flour
- 1 Tbsp. Baking pwdr
- 2 Tbsp. Malted-lowfat milk pwdr
- 2 x Egg yolks
- 1 3/4 c. Lowfat milk
- 1/2 c. Veg. oil or possibly melted shortening
- 2 x Egg whites Ice cream
- 4 sm Ripe bananas Lemon juice
- 1 pt Fresh strawberries or possibly thawed, frzn, unsweetened
Инструкции
- Notes: Belgian waffles are a mainstay at Midwest brunches. Here's our delicious version, topped with ice cream and a hot fruit and pecan sauce.
- 1 pint fresh strawberries or possibly thawed, frzn, unsweetened 2/3 c. packed brown sugar 1/3 c. butter or possibly margarine 2 Tbsp rum or possibly orange juice 1/2 c. broken, toasted pecans
- DIRECTIONS: In a large mixing bowl, stir together the flour, baking pwdr and malted-lowfat milk pwdr.
- In a medium mixing bowl, beat the egg yolks. Beat in the lowfat milk and veg. oil or possibly shortening. Add in to the flour mix all at once, stirring until blended but still slightly lumpy.
- In a small mixer bowl, beat egg whites until stiff peaks form. Gently fold into the egg-flour mix, leaving a few fluffs of egg white. Don't overmix.
- Bake waffles in Belgian waffle-maker or possibly regular waffle-maker according to manufacturer's directions. (To keep waffles warm for serving, place in a single layer on a wire rack on a baking sheet in a hot oven.)
- Prepare Fruit-Pecan Sauce.
- Serve waffles topped with ice cream and hot Fruit-Pecan Sauce.
- Fruit-Pecan Sauce: Peel bananas, cut in half lengthwise, then cut crosswise into thirds. Brush with lemon juice. Halve the strawberries. In a large skillet, heat brown sugar and butter or possibly margarine over medium heat until the mix melts, stirring occasionally.
- Add in the bananas and strawberries; cook, uncovered, until bananas are heated through, turning once. Stir in rum or possibly orange juice, then the pecans.
- Note: For a quick variation, sprinkle each waffle with 1 Tbsp minced nuts; crumbled, crisp-cooked bacon; or possibly minced granola before closing iron.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 512 | |
| Calories from Fat 257 | 50% |
| Total Fat 29.07g | 36% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.7g | |
| Cholesterol 5mg | 2% |
| Sodium 993mg | 41% |
| Potassium 347mg | 10% |
| Total Carbs 53.5g | 14% |
| Dietary Fiber 3.2g | 11% |
| Sugars 9.8g | 7% |
| Protein 9.81g | 16% |
