Laced with toasted pecans, these crunchy waffles are a top favorite of my family. They are superb cloaked in syrup for breakfast or drizzled with caramel or butterscotch sauce and whipped cream or ice cream for a brunch or luncheon dessert.
Total Timeunder 30 minutes
Recipe Coursedessert, main course
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, brunch, lunch
Taste and Texturebuttery, chewy, creamy, crisp, light, sweet
Type of Dishquickbreads
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2/3 cup toasted chopped pecans
- ½ cup packed light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs, separated
- 1 cup milk
- 1 cup buttermilk or sour cream
- 4 tablespoons (½ stick) unsalted butter, melted, or nut oil
- 2 teaspoons maple extract
- Homemade Maple Syrup , Caramel Sauce, Butterscotch Sauce, or diced fresh p
Preheat a waffle iron. In a bowl, whisk together the flours, pecans, sugar, baking powder, baking soda, and salt. In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, milk, buttermilk, butter, and maple extract. Add the milk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.
Spoon or pour about 1 cup batter onto the hot iron. Close the lid, Bake until the waffle is golden brown, about 4 minutes. Remove with a fork to a warm plate. Serve at once or keep warm on a baking sheet in a 200°F oven. Repeat with the remaining batter. Top with Homemade Maple Syrup, Caramel Sauce, Butterscotch Sauce, or diced fresh pineapple and coffee or vanilla ice cream.
2004 Lou Seibert Pappas