Pecan Waffles

Everyone ordered the same thing-pecan waffles-and no one made a peep once they were served.  We just sat there, eating silently and smiling at our luck. ~Warren Brown author of Cakelove

Buttery tasting pecan waffles with a hint of rum.

As I’ve said before, Sunday morning breakfast, with extra cups of coffee and the Sunday papers, is heaven to me and my husband. On Saturday, we visited a maple sugar farm so the choice for our breakfast was easy.  Waffles!!!

My newest cookbook is Cakelove, by Warren Brown.  His description of Pecan Waffles drew me in.  So let’s get started.

Preheat your waffle iron and gather your ingredients.

Using a mixer, a stand one if you have it, whip the egg whites until stiff.  Sprinkle on 2 tablespoons of white sugar and beat it into the whites.  Remove to a separate bowl.

Beaten egg whites

Using the same bowl, mix the egg yolks and 2 tablespoons of sugar, on high, for 30 seconds.  Reduce the speed to low and stir in the milk, butter, vanilla and rum.

Egg mixture

The printed recipe calls for grinding the pecans and the confectioner’s sugar into a fine powder, using a food processor.  I chose to chop the nuts finely and mix them with the sugar. Grind half of the pecans and save the remainder for a garnish.

Chopping nuts

In a large bowl, mix the nut mixture with the flour, baking powder and salt. Fold the flour mixture into the egg mixture.  Then, gently fold in the meringue mixture.

Foling in egg whites

Cook according to the waffle iron’s instructions.

Serve with maple syrup and top with the remaining toasted pecans.

Finished waffle

Pecan Waffles Recipe

Waffles with syrup and pecans

By Patricia Rio Published: March 19, 2013

  • Pecan Waffles
    3 votes, 5.00 avg. rating (99% score)
  • Yield: 4-5 Servings
  • Prep: 20 mins
  • Cook: 10 mins
  • Ready In: 30 mins

Recipe adapted from Cakelove, pg. 39 A buttery tasting pecan waffle with a hint of rum.

Ingredients

Instructions

  1. Preheat your waffle iron and gather your ingredients.
  2. Using a mixer, a stand one if you have it, whip the egg whites until stiff. Sprinkle on 2 tablespoons of white sugar and beat it into the whites. Remove to a separate bowl.
  3. Using the same bowl, mix the egg yolks and 2 tablespoons of sugar, on high, for 30 seconds. Reduce the speed to low and stir in the milk, butter, vanilla and rum.
  4. Grind half of the pecans and save the remainder for a garnish. The printed recipe calls for grinding the pecans and the confectioner’s sugar into a fine powder, using a food processor. I chose to chop the nuts finely and mix them with the sugar.
  5. In a large bowl, mix the nut mixture with the flour, baking powder and salt. Fold the flour mixture into the egg mixture. Then, gently fold in the meringue mixture.
  6. Cook according to the waffle iron’s instructions. Serve with maple syrup and top with toasted pecans.
    Finished waffle

    Patricia Rio
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