Gina: These delicious waffles are crispy, full of flavor, and loaded with crunchy pecans. You can serve them the traditional way, with syrup and butter, or jazz them up with sautĆ©ed bananas and/or fresh strawberry sauce. Either way, itās an unforgettable way to begin the day.
Recipe information
Yield
serves 4 to 6
Ingredients
Strawberry Sauce
Preparation
Step 1
Preheat a waffle iron according to manufacturerās instructions, and preheat the oven to 200Ā°F.
Step 2
Place the pecans in the bowl of a food processor, and pulse until ground to the coarse size of small pebbles (do not grind them to a fine powder). Add the flour, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg, and pulse until combined.
Step 3
In a separate mixing bowl, whisk together the egg yolks, melted butter, buttermilk, and vanilla. Stir in the dry ingredients, and mix until incorporatedādo not over mix.
Step 4
Beat approximately one egg white and the cream of tartar with a hand mixer until foamy. Add the remaining whites and beat until stiff peaks appear. Fold the whites into the batter.
Step 5
Brush the waffle iron with melted butter, or spray with nonstick cooking spray.
Step 6
In a small sautƩ pan, heat the cold butter and the pecan halves. Cook, stirring occasionally, until the pecan halves are light golden and fragrant, 2 to 3 minutes. Add the banana slices, and sautƩ until light golden and soft, 2 to 3 minutes. Add the maple syrup, and bring to a simmer. Remove from the heat, and cover to keep warm.
Step 7
Ladle the batter onto the waffle iron, and cook until golden brown, 3Ā 1/2 to 5 minutes. Repeat with the remaining batter, keeping the cooked waffles warm in the oven.
Strawberry Sauce
Step 8
In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice, and cornstarch. Bring to a simmer, and stir gently until mixture thickens slightly.
