Always check the labels of the products you use.
Method
- 1
Mix. For the Batter: In a big bowl, mix flour, powdered sugar, salt, bicarbonate of soda, baking powder, and scrapings of one big vanilla bean, mixing by hand till the seeds are well dispersed. Tip in buttermilk, melted butter, egg whites, plus vanilla extract and beat till there are no lumps left. For the Waffles: Set waffle iron to mid-sized and heat till indicator is ready. For an 20 cm square machine, scrape in roughly half this batter. For a 17.8 cm Belgian machine, scrape in around one-third. Close lid and cook till waffle is amber brown yet still steaming, 4 1/2 to 6 minutes depending upon the depth plus heat of your machine. Eat at once, with copious amounts of maple syrup, and griddle leftover batter as before.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
15.2 g per serving
30.4 % of the 50 g daily maximum · 60.8 % 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
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 448 kcal |
| Protein | 13.4 g |
| Carbohydrate | 68.9 g |
| of which sugars | 22.6 g |
| of which free sugars | 15.2 g |
| Fat | 12.9 g |
| of which saturates | 7.7 g |
| Fibre | 1.7 g |
| Salt | 2.1 g |
Protein per 100 kcal
3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
