One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy, but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".
It's Saturday morning. And I was in the mood for a rather indulgent breakfast. Pancakes? Not today. French toast? Don't have the kind of bread I like for that (brioche or challah is the best!) Waffles? OOh. Waffles. But not just any waffles. Pecan waffles! My favorite kind. Hot and steamy from the iron, with melting butter sliding around them, and not swimming in maple syrup, but just the right amount. A couple of strips of applewood smoked bacon and a cup of coffee, and I'm actually motivated to get some things done today!
Light 'n Crispy Pecan Waffles
2 eggs, separated
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola or other vegetable oil
1 teaspoon vanilla extract
1/4 cup finely chopped pecans
Preheat waffle maker.
In a medium bowl, beat egg whites until stiff. Set aside.
Put egg yolks, milk, flour, baking powder, salt, oil and vanilla extract in a large mixer bowl. Beat until smooth. Gently fold in beaten egg whites.
Pour 1/2 cup batter into waffle maker. Sprinkle with 1 tablespoon chopped pecans. Close waffle maker and bake until golden, 2-1/2 to 3 minutes.