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Buttermilk Waffles with Pecans

Source of Recipe


Internet



List of Ingredients



• 1¾ cups all-purpose flour
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 2 Tbsp sugar
  
• 2 cups buttermilk
  
• ½ cup (1 stick) butter, melted
  
• 2 eggs, separated
  
• Pinch cream of tartar
  
• 1 cup toasted pecan pieces
  
• .
  
• Butter (for serving)
  
• Toasted Pecan Syrup (for serving)
  






Instructions



1. Into medium bowl, sift together flour, baking powder, soda and sugar. Make a well in the center of the mixture.
   In another bowl, combine buttermilk, butter and egg yolks. Pour into well in flour mixture; stir just until smooth and creamy; do not overbeat. Set aside. Meanwhile, preheat waffle iron according to manufacturer's instructions or until a drop of water sizzles and bounces when placed onto hot grid.
   
   
2. In another bowl, beat egg whites until just foamy; add cream of tartar. Continue beating whites to form soft peaks. Fold one-third of beaten whites into batter and stir to lighten, then gently fold in remaining whites and the pecans.
   
   
3. Pour enough batter into lightly oiled waffle iron to spread into corners (about 1 cup batter for a 4-section waffle iron). Close waffle iron and cook a minute or two beyond the point when steam stops escaping from the sides of the waffle iron. When waffles are done, remove them from the waffle iron. Serve at once with butter and Toasted Pecan Syrup, if desired.
   
   Makes 4 cups batter.
   
   ............
   
   Serve with:
   
   TOASTED PECAN SYRUP
   
   • 2 cups sugar
   • ¾ cup water
   • ¼ cup dark corn syrup
   • ½ tsp vanilla extract
   • 1 cup toasted, coarsely chopped pecans
   
   In a medium heavy-bottomed saucepan, combine sugar, water and corn syrup. Stir over medium heat until sugar dissolves. Raise heat and boil gently until mixture thickens to desired syrup consistency, about 2 to 3 minutes.
   
   Remove from heat. Add vanilla and pecans. Pour into a pitcher and serve warm. Any leftover syrup can be stored in a tightly lidded jar for up to 2 to 3 months.
   
   Makes about 2½ cups.