- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Eggland's Best Eggs, separated
- 2/3 cup milk
- 1/4 cup canola oil
- 1-1/2 cups cooked wild rice
- 1/2 cup chopped pecans
- In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk the egg yolks, milk and oil. Stir into dry ingredients just until moistened. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in the rice and pecans.
- Bake in a preheated greased waffle iron according to manufacturer's directions until golden brown. Yield: 5-6 waffles (about 6-1/2 inches).
Originally published as Wild Rice Pecan Waffles in Country Extra September 2002, p49
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