Potato Waffles; Pumpkin Waffles - Silvercrest SWE 1200 B2 Operating Instructions Manual

15. Potato Waffles

For approx. 8 waffles
1 kg mealy cooking potatos
4 eggs
8 tbsp. oatmeal flakes
2 tsp. salt
1 branch of rosemary
Peel, wash and finely grate the potatos. Fold down
and heat up the waffle iron.
Stir the potatos with the eggs, oatmeal and some
salt in a bowl. Plug the rosemary needles from the
branch, cut them small and stir them into the potato
batter.
Place about 3 tablespoons in the middle of each lo-
wer baking surface, and use a spoon to spread the
batter to all sides.
Close the waffle iron and let each potato waffle
bake for about 5 minutes until golden brown. Place
the finished waffles on a cooling rack.

16. Pumpkin Waffles

For approx. 8 waffles
150 g pumpkin pulp
2 eggs
80 g sugar
2 tbsp. lemon juice
2 tbsp. honey
1/2 tsp. cinnamon powder
100 g flour
Fold down and heat up the waffle iron.
Puree the pumpkin pulp. Beat the eggs to a foam
with sugar, lemon juice, honey and cinnamon. First
stir in the pumpkin pulp, then the flour.
Place about 3 tablespoons of batter into the middle
of each lower baking surface, then close the waffle
iron. Let each waffle bake for about 3 minutes until
golden brown.
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