4 Serves
74 Mins
In a large mixing bowl, combine the flour, sugar, and active dry yeast. Gradually whisk in the warm milk, eggs and melted butter until a smooth batter forms.
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SomaliVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
163 µg / 400 µgCalcium
93 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
177 mg / 1,250 mgPotassium
196 mg / 4,700 mgSodium
101 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
2 g / 28 gSugar
9 g / 50 gSaturated Fat
11 g / 20 gCholesterol
142 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Cover the bowl and let the batter rise at room temperature for 60 minutes until doubled in size and bubbly.
Preheat the Belgian waffle iron and lightly brush the plates with vegetable oil to prevent sticking.
Pour the batter onto the hot waffle iron and cook for 3 to 5 minutes until the waffles are golden brown and crisp.
13
g73
g1
g
Indian
Thai