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).
4 to 6 servings
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. 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.