Pecan Waffles With Pecan and Banana Syrup

Pecan Waffles

1/4 pound (1 stick) unsalted butter, melted
1 1/2 cups bleached all-purpose flour
1/3 cup ground pecans
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large egg yolks
1 teaspoon pure vanilla extract
1 3/4 cup milk
2 large egg whites
Pecan and Banana Syrup

1. Combine the flour, ground pecans, sugar, baking powder and salt in a medium-sized mixing bowl.

2. In a large mixing bowl, beat the egg yolks and vanilla together slightly.

3. Beat the milk and the 1 stick of melted butter into the egg mixture.

4. Fold the flour mixture into the egg mixture.

5. Stir until combined, yet still slightly lumpy.

6. In a small mixing bowl beat the egg whites until stiff peaks form.

7. Gently fold into the batter, leaving little fluffs.

8. If using a Belgian waffle iron, pour 1 cup of the batter onto the grids of a preheated and lightly greased waffle iron. (Regular waffle irons will take only about 1/2 cup.)

9. Close the lid. Do not open during cooking time. For the Belgian waffle iron, cook until golden and crisp, 3 to 4 minutes. Smaller waffle irons will take 1 and 1/2 to 2 minutes.

10. Serve waffles hot with the pecan and banana syrup.

Pecan and Banana Syrup

You can easily substitute strawberries, blueberries or raspberries (or all 3) or more taste sensations! 

1/4 pound (1 stick) plus 2 tablespoons unsalted butter, melted
1 cup pecan pieces
2 medium-sized ripe bananas, peeled and cut crosswise into 1/2 inch thick slices
2 cups pure maple syrup

1. Heat 2 tablespoons of the butter in a medium-sized saut� pan over medium heat.

2. Add the pecan pieces and cook, stirring, until golden, 2 to 3 minutes.

3. Add the banana slices and syrup and bring to a simmer.

4. Set aside and keep warm.

AUTHOR: TUDDLES