- Cooking Time: 10 min
- Servings: 6 waffles
- Preparation Time: 30 min
- 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.
NotesI just love pecan waffles so I decided to do my own rendition of this breakfast delight.
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