When I went in search of recipes to play around with my new mini-waffle maker, I came across a couple of versions for “Pecan Pie” waffles.
“Perfect!” I thought. We were having a couple of friends over for dinner and these would work a treat as a different kinda of dessert, mebbe spread with honey pecan cream cheese and a dab of whipped cream.
Well; they are nice pecan waffles, and they were not a bad dessert, but…
“Pecan Pie” Waffles?
I think not.
Still and all, they make for a nice waffle, for breakfast, or snacks, or, hmmm…
mebbe lightly toasted and topped with ice cream and caramel sauce?
I got about a dozen waffles out of this batch, which is only supposed to make eight to ten; either way, plenty of nice waffles to play around with.
•1-3/4 cup flour
•1 tbsp baking powder
•1/2 tsp salt
•2 eggs, separated
•1-3/4 cup milk
•1/2 cup canola oil
•1 tsp vanilla
•1/4 cup dark corn syrup – I used Lyle’s Golden Syrup
•1 cup chopped pecans
Whisk the flour, baking powder, and salt together in a mixing bowl until well blended.
Whisk the egg yolks with the milk, canola oil, vanilla, and syrup in a beaker and stir into the flour mixture. An immersion blender works a treat for this.
Beat the egg whites until stiff, then fold into the batter in the mixing bowl.
Apply cooking spray and pre-heat your waffle maker.
Ladle about 1/3 cup of the batter onto your hot waffle maker, then top with two tablespoons of chopped pecans.
Close the waffle maker and cook until golden brown, four or five minutes.
Transfer the cooked waffle to a rack in a warm 200º oven and repeat with the remaining batter and pecans.