Photo: depositphotos.com
“The recipe consists of three simple steps, and what’s nice is that the pumpkin does not need to be pre-cooked in any way: just grind it to a puree,” noted Klopotenko.
Ingredients:
- 280 g pumpkin puree;
- 280 g wheat flour;
- 1 tsp. baking powder;
- 50 ml vegetable oil;
- 2 tbsp. l. Sahara;
- a pinch of salt;
- two eggs;
- zest of one orange;
- juice of half an orange.
Preparation
- Peel 280 g of pumpkin, cut it into cubes and puree it in a blender. Add two eggs to the pumpkin puree, 2 tbsp. l. sugar, a pinch of salt, the zest of one orange and the juice of half an orange, 50 ml of vegetable oil. Stir.
- Add 280 g of flour mixed with 1 tsp to the liquid ingredients. baking powder, and knead a homogeneous dough, which should resemble thick sour cream in consistency.
- Place 1 tbsp. l. batter into a preheated waffle iron and fry waffles for seven minutes per batch or until golden brown.
