Barley Pumpkin Waffles
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June 3, 2020
Persons
4
Serving Size
1 serving
Notes
Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 1/2 cup warm water (105 F to 115 F)
- 1 package (1/4 ounce) active dry yeast
- 3 tablespoons granulated sugar, divided
- 1-3/4 cups all-purpose wheat flour
- 1/2 cup barley flour
- 2 tablespoons pumpkin pie spice
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 cups low-fat buttermilk
- 1/2 cup prepared solid pack pumpkin
- 2 tablespoons butter, melted
Instructions
- Combine water and 1 teaspoon sugar in small bowl. Sprinkle yeast over water; let stand 5 minutes or until surface bubbles to show yeast is working.
- Combine flours, remaining sugar, pumpkin pie spice, baking soda and salt in large bowl; set aside.
- In small bowl, combine buttermilk, pumpkin and melted butter.
- Stir liquid ingredients and yeast mixture into dry ingredients until well blended.
- Cover batter and refrigerate overnight.
- To prepare waffles, heat waffle iron. Pour in 1/2 to 1 cup batter, according to the size of the waffle iron. Bake until waffles are done.
Nutrition Facts
Barley Pumpkin Waffles
Serves: 4 servings
|
Amount Per Serving: 1 serving
|
||
|---|---|---|
| Calories | 425 | |
| % Daily Value* | ||
| Total Fat 8g | 12.3% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 20mg | 6.7% | |
| Sodium 1718mg | 71.6% | |
| Total Carbohydrate 76g | 25.3% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 13g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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