Always check the labels of the products you use.
Method
- 1
Mix. Sift 125 g plain flour and 1 tsp baking powder into a large bowl with a pinch of fine salt.
- 2
Separate. Separate 2 eggs, keeping the whites in a clean bowl.
- 3
Combine. Whisk the yolks with 240 ml milk, add to the dry mix and stir until just blended.
- 4
Fold fruit. Stir in 150 g diced apple and 95 g raspberries, then 28 g melted butter.
- 5
Whip. Whisk the egg whites until stiff but not dry, then fold them gently into the batter.
- 6
Cook. Spoon about 120 ml batter per waffle into the hot iron, close and cook until browned and crisp.
- 7
Serve. Serve straight away with 60 ml maple syrup at the table.
Storage
These waffles are intended to be served straight away from the iron, so make them just before eating. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
12.1 g per serving
24.2 % of the 50 g daily maximum · 48.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- waffle iron
- large bowl
- medium bowl
- whisk
- ladle
- wire rack set in a rimmed baking tray
- sieve
- clean bowl for the whites
- rubber spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 320 kcal |
| Protein | 8.9 g |
| Carbohydrate | 48.7 g |
| of which sugars | 20.2 g |
| of which free sugars | 12.1 g |
| Fat | 10.4 g |
| of which saturates | 5.6 g |
| Fibre | 3.3 g |
| Salt | 0.66 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
