Prep 8 mins
Cook 10 mins
Using ingredients for the RSC#11, I came up with a terrific way to serve breakfast! Must admit we had these for dinner too. The pecans and raspberry give these waffles a nice flavor - different than the ordinary waffles! Enjoy --V
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 1 1⁄2 cups milk
- 2 tablespoons vegetable oil
- 1⁄2 cup raspberry preserves
- 1⁄3 cup finely chopped pecans
- In a bowl, combine flour, sugar, baking powder and salt.
- In another bowl, combine eggs, milk and oil; add to the dry ingredients.
- Fold in pecans and raspberry preserves (heat the preserves in microwave for a minute to losen the texture) mix until combined. (Will have a pink color).
- Bake in a preheated waffle iron until golden brown.
I enjoyed these tasty waffles very much. They were light, tender and fluffy. Crisp on the outside and tender and flavourful on the inside. I was out of raspberry preserves so I used strawberry preserves and the pecans. Just delicious. I added a little butter and icing sugar as garnish. It was so good that it didn't need any syrup. Thanks so much for sharing.
This was okay but don't think I'll make again. The raspberry flavor was not very strong, maybe it needed more preserves or maybe it was the brand I used.
Enjoyed by all. I have a defective waffle iron, so hesitated to make these. My waffle iron doesn't get hot enough to make the outsides of the waffled crispy, :( . I used some home-made raspberry jelly, rather than preserves, so the texture was probably a little different than intented, but the taste was still awesome. Now, I've just got to get a new waffle iron!