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Pecan Praline Waffles

Source of Recipe

From "The Complete Cajun Cookbook" by Ryan Boudreaux


Recipe Introduction

"Louisiana has an abundance of pecan trees, especially in the Acadian region, perfect for sauces like this one. At least a dozen pecan trees thrived on the farm where my dad grew up. He told stories of collecting the pecan fruit before the squirrels got to them. Some years the harvest was really good and they used the pecans to barter with other families for food they were low on at the time."

List of Ingredients

For the Waffle Batter:
◦� 2 cups sifted all-purpose flour
◦� 1 tablespoon granulated sugar
◦� 1 tablespoon baking powder
◦� � teaspoon salt
◦� 3 large eggs, separated
◦� 1 � cups milk
◦� 4 tablespoons (� stick) unsalted butter, melted
◦� 1 cup chopped toasted pecans
◦� Butter-flavored nonstick cooking spray

For the Pecan Praline Sauce:
◦� � cup water
◦� � cup packed dark brown sugar
◦� 1 cup white corn syrup
◦� 1 cup chopped toasted pecans



Recipe

Make the waffle batter:
In a medium bowl, sift the flour, sugar, baking powder, and salt. In another medium bowl, beat the egg yolks (reserve the whites in a separate medium bowl) with the milk. Add the mixture to the dry ingredients, stirring well until no lumps remain. Add the melted butter and blend well to create a batter. Using an electric mixer, beat the reserved egg whites for 4 to 5 minutes, until stiff peaks form. Fold the toasted pecans (see Lagniappe Tip) into the waffle batter; then gently fold in the stiff egg whites.

Heat the waffle iron to manufacturer settings, coat with cooking spray, and pour enough batter to make a full-size waffle. Cook the waffle until no steam escapes and the batter is cooked through. Transfer the cooked waffle to a plate and keep warm; repeat with the remaining batter.

Make the pecan praline sauce:
In a small saucepan, bring the water and brown sugar to a boil over medium heat. Add the corn syrup, reduce the heat to low, and simmer until the sauce comes back to a boil. Remove from the heat and stir in the pecans. Serve the warm pecan praline sauce over the pecan waffles.

Serves 6



❧ Lagniappe Tip:
To toast pecans, heat a medium skillet over medium heat, and stir in the chopped pecans until they start to brown on all sides. Keep an eye on them so they don't burn. Once toasted to a darker brown color, transfer to a separate bowl to cool.