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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Proof starter as usual the night before, the next morning, measure out 1 cup starter and refrigerate the rest. | 2. Separate the eggs whites from the yolk and beat the yolks until creamy; reserve the whites and allow to reach room temperature. | 3. To the starter add the water, powdered milk, salt, sugar and melted butter; stir to blend; stir in flour. | 4. Add the beaten egg yolks, cover batter and allow to stand until double (approximately 1 hour). | 5. Just before baking, beat egg whites until stiff but moist and gently fold into batter along with vanilla. | 6. Bake on preheated waffle iron as per manufacturer’s recommendations. | 7. Please note: the preparation time does not include the time need to proof the starter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sourdough starter	1	cup		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
milk	1/2	cup	powdered	276.0	6.648	2.748	28.608
salt	1/2	teaspoon		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
butter	1/4 - 1/3	cup	melted	0.0	0.0	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.