Alison Lewis

Follow Ingredients, Inc. on Facebook

Follow Ingredients, Inc. on Twitter

Follow Ingredients, Inc. on Pinterest

Subscribe to Ingredients, Inc. through your RSS reader.

Follow Ingredients, Inc. by email.

  

As Seen On...

My Sponsors

MY MAGAZINES

Categories

Archives

Click here to see all archives

Login

Manage your shopping list and search for recipes from across the web at ZipList.com

Pecan Waffles

July 09, 2009

photo

For breakfast this weekend, I am making Pecan Waffles. My daughter, Leigh, is away at camp, and I miss her so much! She is the one in the family always wanting to make waffles. She pulls out the waffle iron and makes the batter on her own (she even made them on live television). I don’t always use the powdered sugar and butter, but maple syrup is almost all you need with this delicious recipe (and Leigh wouldn’t have it any other way). 

Pecan Waffles

Prep: 15 minutes
Cook: 20 minutes
Yield: 4 to 6 servings
Ingredients
1 cup all-purpose flour (whole wheat flour may be substituted)
1 tablespoon sugar
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs (3 egg whites may be substituted)
3/4 cup skim milk
1/2 cup light sour cream
1/4 cup butter, melted
3/4 cup chopped toasted pecans
1 Maple syrup
Preparation
1. In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, combine eggs, milk, sour cream, and butter until well blended. Stir in pecans.

2. Turn a Belgian waffle iron to high heat; brush both sides lightly with melted butter. When hot, add about 1/2 cup batter per 4-inch square; close iron and cook until waffle is well browned (lift lid slightly to check), 6 to 9 minutes. Remove waffle; keep warm on a baking sheet in a 200° oven up to 15 minutes. Repeat to cook remaining waffles. Serve with syrup, if desired.



Print


No Responses to “Pecan Waffles”

Leave a Reply