Toasted Pecan Waffles
Three or Four Belgian Style Waffles
1 cup pecan halves – toasted and cooled
1 cup all-purpose flour
3 Tbsp nut flour (almond or hazelnut, and I prefer Bob’s Red Mill)
1 Tbsp granulated sugar
½ tsp fine sea salt
1 tsp ground ginger
1 cup warm water
3 eggs, separated
1 tsp vanilla paste
12 Tbsp unsalted butter, melted
1) Toast the pecans in a non-stick skillet until aromatic, shiny and starting to brown. Pour them off onto a cutting board, cool slightly and then coarsely chop them. Set aside.
2) Melt (brown) the butter in the same skillet and let slightly cool. Yes, I know this is a lot of butter! But how often do you make and enjoy waffles? Do it and enjoy!
3) Preheat your oven to 200 degrees to keep the waffles warm before serving.
4) Preheat your waffle iron. I use a Belgian-Style Deep Waffle Maker.
5) In a medium bowl, whisk together the flours, sugar, salt and ginger.
6) Separate the eggs – the yolks in one medium bowl and the whites in another.
7) Whisk the warm water and vanilla with the egg yolks. Set aside.
8) Whisk the egg whites to soft peaks. Set aside.
9) Whisk the water mixture into the dry mixture until no lumps remain. Whisk in the melted butter.
10) Fold in the chopped pecans and then the whipped egg whites to form your final batter.
11) Fill your waffle iron with batter (as described per your specific iron). I cook mine for 5-6 minutes and then keep them warm in the oven until ready to serve.
