Prep 10 mins
Cook 15 mins
I have always loved pecan waffles and Emeril's version fits the bill. If I don't have pecans, I substitute ground oatmeal, which is great, too.
- 1 1⁄2 cups flour
- 1⁄3 cup ground pecans
- 1⁄3 sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla
- 1 3⁄4 cups milk
- 1⁄2 cup melted butter, plus
- 2 tablespoons melted butter
- 2 egg whites
- 1 cup pecan pieces
- 2 whole bananas, peeled and cut into 1/2 inch slices
- 2 1⁄2 cups maple syrup
- In a mixing bowl combine flour, pecans, sugar, baking powder and salt.
- In another bowl beat the egg yolks and vanilla slightly.
- Beat the milk and 1/2 cup melted butter into the egg mixture.
- Fold the flour mixture into the egg mixture.
- Stir until combined yet still slightly lumpy.
- In a small bowl beat the egg whites until stiff peaks form.
- Gently fold beaten egg whites into batter, leaving little fluffs of egg whites.
- Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron.
- Close lid quickly: do not open during baking.
- Bake according to the manufacturer's directions for the waffle iron.
- In a saute pan, melt the remaining 2 tablespoons butter.
- Add the pecan pieces and saute until golden, about 2 to 3 minutes.
- Add the banana slices and syrup and bring the liquid to a simmer.
Fantastic waffles! So rich and flavorful, these are a truly decadent treat.
Awesome waffles! They turned out extremely well. The only thing I changed is to use pasteurized egg whites instead of egg yolks and vegetable oil instead of melted butter as I have high cholesterol. I served them topped with dried fruit compote and fat-free vanilla yogurt which made for a satisfying breakfast.