Buttermilk Pecan Waffles
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 285285 cal |
| pro | 8 g8g pro |
| total fat | 15 g15g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 29 g29g carb |
| fibre | 1 g1g fibre |
| chol | 108 mg108mg chol |
| sodium | 583 mg583mg sodium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 1313 iron |
| vit A | 1414 vit A |
| folate | 2323 folate |
With a generous scoop of ice cream and fresh berries, waffles can move from breakfast to dessert.
Ingredients
- 2 cups all-purpose flour 2 cups all-purpose flour
- 2 tbsp chopped pecans 2 tbsp chopped pecans
- 1 tbsp baking powder 1 tbsp baking powder
- 1 tbsp granulated sugar 1 tbsp granulated sugar
- 1 tsp baking soda 1 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 3 eggs 3 eggs
- 1-3/4 cups buttermilk 1-3/4 cups buttermilk
- 1/2 cup butter , melted1/2 cup butter, melted
Preparation
In bowl, whisk together flour, pecans, baking powder, sugar, baking soda and salt ; set aside.
In another bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients and stir until just combined.
For each waffle, pour 3/4 cup (175 mL) batter onto hot waffle iron; close lid and cook until crisp and golden and steam stops, about 4 minutes. (Make-ahead: Let cool on rack. Layer between waxed paper and freeze in airtight container for up to 2 weeks. Reheat in toaster oven.)
Additional information :
Tip: Replace buttermilk with 1-1/2 cups (375 mL) milk and 2 tbsp (25 mL) lemon juice.
Source : Canadian Living Magazine: May 2005
- Keywords : Dessert; Breakfast; Brunch; Vegetarian; Buttermilk; Eggs; Pecan; Flour;
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