Good ol' fashioned Pecan Waffles
3/4 cup of pecans; chopped if your prefer
1 1/2 cups of all-purpose flour
1/3 cup of sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 large egg
1 cup of milk
1/2 cup of buttermilk
2 teaspoons of vanilla extract
2 tablespoons of unsalted butter (melted and cooled); plus more for brushing and topping
1/4 cup of vegetable shortening (melted and cooled)
Your favorite syrup. I am fan of the IHOP brand sold in local supermarkets.
Preheat the oven to 350 degrees F.
Spread the pecans on a baking sheet and bake until toasted; typically about 5 minutes.
Let them cool and chop them up.
Now, Reduce the oven temperature to 200 degrees F.
Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl.
In a separate bowl, whisk the egg, milk, buttermilk and vanilla until combined.
Stir the egg mixture, melted butter and shortening into the dry ingredients mix until just combined. (The batter will be lumpy.)
Preheat a waffle iron according to manufacturer's instructions and brush with melted butter.
Ladle some batter into the iron (about 1/2 cup; this will be dependent on your waffle iron's size); sprinkle with 2 tablespoons toasted pecans.
Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven.
Repeat with the remaining batter.
Top the waffles with butter and syrup.
Pairs Well With
I just love pecan waffles so I decided to do my own rendition of this breakfast delight.