Always check the labels of the products you use.
Method
- 1
Sift. Sift 190 g plain flour with salt to taste and 2 tsp baking powder.
- 2
Beat. Beat 2 whole eggs, then gradually beat in 330 ml milk and 56 g melted butter.
- 3
Whisk. Add the flour mixture and whisk until smooth, then beat in 55 g finely ground pecans.
- 4
Fold. Whisk 2 egg whites to stiff peaks and fold them in gently to make about 1 litre of batter.
- 5
Heat. Heat the waffle iron.
- 6
Cook. Add the right amount of batter for your iron, close the lid and cook as the iron's instructions say.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 3.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 158 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % 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
- sieve
- 2 bowls
- whisk
- rubber spatula
- waffle iron
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 466 kcal |
| Protein | 13.9 g |
| Carbohydrate | 43.2 g |
| of which sugars | 5.2 g |
| of which free sugars | 0 g |
| Fat | 26.9 g |
| of which saturates | 10.5 g |
| Fibre | 2.6 g |
| Salt | 1.23 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
