16 small waffles

  • 250 g peeled butternut, cut into cubes
  • 250 ml water
  • 180 g (320 ml) cake flour
  • 15 ml baking powder
  • 2 ml salt
  • 150 ml milk
  • 2 eggs, separated
  • 50 ml melted butter
  • 100 g butter
Cook butternut in the 250 ml water until soft. Drain and process to a smooth paste. Sift together the dry ingredients. Beat milk, butternut purée, egg yolks and melted butter. Add to dry ingredients and mix well, beating to prevent clumps. Beat egg whites and fold in. Heat a waffle pan. Spoon some of the mixture just into middle of pan – this way you get a small waffle. Cook until crisp and cooked through. Keep warm. To serve: melt the 100 g of butter and simmer until little black spots start forming in it. Give each person a stack of 3 waffles, with the butter spooned over.
To drink
A cold glass of bubbly. Try Goedverwacht Cuvée Brut, all tropical fruit flavours.