January marked our fourth anniversary of living in the south, and I still haven’t eaten at a Waffle House. But a good waffle for a Saturday morning breakfast is one of my favorite things, so I had to try these out.
The recipe is from Food Network Magazine, December 2011.
I did not alter the recipe in any way.
Almost-Famous Pecan Waffles
1 1/2 c all-purpose four
1/3 c sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 large egg
1 c whole milk – I used 2%
1/2 c buttermilk
2 tsp vanilla extract
2 tblsp unsalted butter, melted and cooled, plus more for brushing and topping
1/4 c vegetable shortening, melted and cooled
maple syrup for topping
Preheat the oven to 350 degrees. Spread the pecan on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temp to 200.
Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron; sprinkle with 2 tblsp 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 maple syrup.