Buttermilk Pecan Waffles
This recipe makes 8 servings
|Per serving: about||-|
|total fat||15 g|
|sat. fat||8 g|
- Portion size: 8
With a generous scoop of ice cream and fresh berries, waffles can move from breakfast to dessert.
- 2 cups 2cupsall-purpose flour
- 2 tbsp 2tbspchopped pecans
- 1 tbsp 1tbspbaking powder
- 1 tbsp 1tbspgranulated sugar
- 1 tsp 1tspbaking soda
- 1/2 tsp 1/2tspsalt
- 3 3eggeggs
- 1-3/4 cups 1-3/4cupsbuttermilk
- 1/2 cup 1/2cupbutter, melted
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