Ras Al Hanout Pistachio Belgian Waffles Recipe

Name: Ras Al Hanout Pistachio Belgian Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pomegranate Honey Syrup:; 2 cups pomegranate juice; 1/2 cup honey; 1/2 cup orange juice; 1 cinnamon stick; Waffles:; 13/4 cup plus 2 tablespoons (213 grams) white whole wheat flour; 1/3 cup (66 grams) white sugar; 2 tablespoons ras al hanout; 1 tablespoons plus 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 4 extra large egg yolks; 1 stick (1/2 cup or 113 grams) unsalted butter, browned then cooled to room temperature; 11/2 cups half and half or whole milk; 6 extra large egg whites; 1 cup (113 grams) shelled pistachios, roughly chopped; 1/2 teaspoon orange zest

Servings: persons

Pomegranate Honey Syrup:
2 cups pomegranate juice
1/2 cup honey
1/2 cup orange juice
1 cinnamon stick
Waffles:
13/4 cup plus 2 tablespoons (213 grams) white whole wheat flour
1/3 cup (66 grams) white sugar
2 tablespoons ras al hanout
1 tablespoons plus 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 extra large egg yolks
1 stick (1/2 cup or 113 grams) unsalted butter, browned then cooled to room temperature
11/2 cups half and half or whole milk
6 extra large egg whites
1 cup (113 grams) shelled pistachios, roughly chopped
1/2 teaspoon orange zest

1
To make the syrup:
2
Place the ingredients in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook until thick and syrupy, about 20 minutes.
3
To make the waffles:
4
Preheat the waffle iron.
5
Sift flour, sugar, ras al hanout, baking powder, and salt onto a large piece of parchment paper. Set aside.
6
Mix the egg yolks and brown butter in the bowl of a standing mixer fitted with the paddle attachment until combined.
7
Add the half & half to the egg yolks and mix at the lowest speed. Slowly add the dry ingredients to the egg yolks, mixing to combine. Do not overmix.
8
In a clean mixing bowl, whisk or beat the egg whites until they form soft peaks.
9
Fold half of the egg whites into the batter. Gently fold in the remaining egg whites until just combined.
10
Ladle the batter into the heated waffle iron and sprinkle 2 tablespoons pistachios over the top before closing the waffle iron. Cook according to manufacturer's instructions (our large Belgian waffles took about 41/2 minutes).
11
Waffles may be kept warm in a 250u00b0F oven for up to 20 minutes. They may be frozen for up to one month, then toasted before serving.

1556

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pomegranate Honey Syrup:, 2 cups pomegranate juice, 1/2 cup honey, 1/2 cup orange juice, and more.

Yes, Ras Al Hanout Pistachio Belgian Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ras Al Hanout Pistachio Belgian Waffles

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