Pecan Waffles Recipe
I've tried for years to duplicate a delicious waffle I ate at a restaurant chain here in the South. This is the closest I've come, and they're crisp and nutty. Butter and maple syrup are my family's favorite toppings. Why not serve them for your holiday brunch? -Susan Jansen, Smyrna, Georgia
- 1-3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 Eggland's Best Eggs, separated
- 1-3/4 cups milk
- 1/2 cup canola oil
- 1 cup chopped pecans
- Maple syrup
- In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter.
- Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup. Yield: 8-10 waffles (4-1/2 inches).
Originally published as Pecan Waffles in Taste of Home December/January 1995, p33
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Reviewed Dec. 22, 2012
These are the best waffles I've ever made. I mixed the pecans into the batter and they were great.
Reviewed Jul. 24, 2012
these waffles are moist and tasty. The addition of pecan sets these apart from the rest.:)