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Fig Breakfast Waffles

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Submitted by Veester

YIELD

1 batch

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

¾ 177
CUP ML FIGS
california dried *
2 473
CUPS ML CAKE FLOUR
sifted
2 3E+1
TABLESPOONS ML BAKING POWDER
double-acting *
½ 2.5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML SUGAR
1 5
TEASPOON ML LEMON ZEST
grated
3 3
EACH EACH EGG YOLKS *
1 ½ 355
CUPS ML MILK
7 105
TABLESPOONS ML BUTTER
or shortening, melted
3 3
EACH EACH EGG WHITES
stiffly beaten *

Directions

Allow figs to stand in boiling water for 10 minutes, then clip off stems and blossom ends with scissors, and snip into small pieces.

Reserve some for use in syrup.

Sift flour, measure, then re-sift into mixing bowl with remaining dry ingredients.

Add lemon rind and finely cut figs.

Combine well-beaten egg yolks with milk and melted shortening.

Mix lightly into dry ingredients, then fold in stiffly beaten egg whites.

Bake on hot waffle iron until golden brown.

Serve with lots of butter and warm maple syrup to which cut figs have been added.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 493 41% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 475mg 20%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 5%
Sugars g
Protein 18g
Vitamin A 16% Vitamin C 1%
Calcium 12% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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