Buttermilk Pecan Waffles
With a generous scoop of ice cream and fresh berries, waffles can move from breakfast to dessert.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 285 |
| pro | 8 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 29 g |
| fibre | 1 g |
| chol | 108 mg |
| sodium | 583 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 13% |
| vit A | 14% |
| folate | 23% |
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2 cups (500 mL) all-purpose flour
2 tbsp (25 mL) chopped pecans
1 tbsp (15 mL) each baking powder and granulated sugar
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
3 eggs
1-3/4 cups (425 mL) buttermilk
1/2 cup (125 mL) butter, melted
Preparation:
In bowl, whisk together flour, pecans, baking powder, sugar, baking soda and sa< 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
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Tip: Replace buttermilk with 1-1/2 cups (375 mL) milk and 2 tbsp (25 mL) lemon juice.
Source
Canadian Living Magazine: May 2005
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