Recipes · Dutch · Bakery
Stroopwafel (Syrup Waffle Cookie)
One serving has 295 kcal and 5 g protein, and at least a fifth of a woman's daily need of thiamin (34%), selenium (24%), riboflavin (23%) and folate (21%). Ready in 65 minutes.
- Preparation: 60 min
- Cooking: 5 min
- Makes: 1 serving (86.4 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 30 g Flour, all-purpose
- 12 g Butter, unsalted
- 10 g Sugar, brown
- 1 g Yeast, active dry
- 10 g Milk, whole
- 8 g Eggs, whole, raw
- 15 g Cane syrup
- 0.2 g Cinnamon
- 0.2 g Salt
Method
- Makes 1 stroopwafel; multiply by 12 for a full batch. Warm the milk, dissolve the yeast in it, and leave 10 minutes until foamy.
- Mix the flour, half the butter, brown sugar, cinnamon, salt, egg and yeast milk into a smooth, firm dough; cover and let rise for 45 minutes.
- Divide off a ball of dough, press into a hot waffle iron, and cook for 2-3 minutes until crisp and golden, forming a thin patterned round.
- While the waffle is still warm, quickly slice it in half horizontally.
- Warm the remaining butter with the syrup until smooth, spread over the bottom half, and sandwich with the top half, pressing gently.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 295 kcal | 14% |
| Carbohydrates | 44.8 g | |
| Water | 24.5 mL | |
| Fiber | 1.2 g | 4% |
| Protein | 5 g | 10% |
| Tryptophan | 0.06 g | |
| Threonine | 0.17 g | |
| Isoleucine | 0.2 g | |
| Leucine | 0.37 g | |
| Lysine | 0.21 g | |
| Methionine | 0.1 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.25 g | |
| Tyrosine | 0.17 g | |
| Valine | 0.24 g | |
| Histidine | 0.12 g | |
| Fat | 11.2 g | |
| Monounsaturated | 3.3 g | |
| Polyunsaturated | 0.66 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.47 g | |
| Saturated | 6.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 56.6 mg | |
| Calcium | 35.8 mg | 4% |
| Copper | 0.07 mg | 8% |
| Iron | 2.2 mg | 12% |
| Magnesium | 11.9 mg | 4% |
| Manganese | 0.25 mg | 14% |
| Phosphorus | 67.6 mg | 10% |
| Potassium | 92.4 mg | 2% |
| Selenium | 13.4 µg | 24% |
| Sodium | 107 mg | |
| Zinc | 0.48 mg | 6% |
| Thiamin (vitamin B1) | 0.37 mg | 34% |
| Riboflavin (vitamin B2) | 0.25 mg | 23% |
| Niacin (vitamin B3) | 2.2 mg | 16% |
| Pantothenic acid (vitamin B5) | 0.45 mg | 9% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 83 µg | 21% |
| Cobalamin (vitamin B12) | 0.14 µg | 6% |
| Choline | 27.8 mg | 7% |
| Vitamin A | 99.5 µg | 14% |
| Vitamin C | 0.01 mg | 0% |
| Vitamin D (D2 + D3) | 11.7 IU | 2% |
| Vitamin E | 0.44 mg | 3% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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