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Pamela Rice Hahn
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Easy
Pecan (or Walnut) Waffles |
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It's easy to my
yummy light waffles while avoiding the need of separating the
eggs, whipping the egg whites 'til they form whipped cream-style
peaks, and then folding the beaten egg whites into the mixture.
Check out this recipe to learn my secret: |
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Note from Pam:
You can mix this up in the food
processor, after first using it to grind the pecans to make
the "pecan flour." (The secret ingredient is carbonated water! It's what helps make these fluffy and, you've got to admit, it's quicker than the traditional method of separating the eggs, beating the egg whites, and folding them in.) The recipe calls for pecans. That's how I made them when I created the recipe. Then I had a craving for them, only to discover I was out of pecans. I substituted walnuts and that version was just as good as the original. In fact, the picture
above shows the walnut version -- the kind that just begs for real maple syrup.
The picture below is a waffle made with pecans.
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See the Creamy
Caramel Syrup recipe to learn how I topped the waffle in the
above picture. |
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Yield: 6-7 Belgian waffles
Ingredients:
1 cup pecan flour* (or ground pecans)
1 cup unbleached all-purpose flour
2 eggs
2 tablespoons melted butter
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla |
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Add all ingredients to the bowl of your
food processor. Process until well mixed. Then stir in 1/4 cup seltzer water, sparkling water, or club soda. |
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I use the Cuisinart WMB-2 2-Slice Belgian Waffle Maker when I make this recipe. Don't feel you have to dump on the batter and close the lid immediately. (That's what causes that pesky, messy run-off that nobody likes to clean up.) |
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Start by ladling about a fourth of a cup of batter into the center of each waffle and then use the back of the ladle to spread the batter out to the edges. This allows time to make sure the batter is sufficient to cover all of the waffle bumps; however, because this batter will rise once it hits the waffle iron, this slow and deliberate method also helps ensure that you don't use too much batter. You only add more if it's needed. The bottom of the waffles will be a bit crispier than the tops, but that's okay. Flip
'em over and serve 'em bottom side up because that's the prettier side anyhow.
*You can find pecan, walnut, almond, and other nut flour online
at Nutty Guys.
Article, recipe, tips, and photos:
Copyright © 2001-2004 Pamela Rice Hahn
All Rights Reserved
For reprint permission or for other writing assignments, contact the
author. |
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Available Now:
Sample Recipes Index
(No artificial sweeteners used in the
recipes -- anywhere, anytime!)
Index of SAMPLE RECIPES
CookingWithPam Tip!
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or laser) cartridges!
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here for the info I provide on some easy comparison shopping.
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
by Peter Reinhart
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