Pecan Wheat Waffles Recipes

WHOLE WHEAT PECAN WAFFLES

Steps:

• Preheat waffle maker. Whisk together first 4 ingredients. In another bowl, whisk together egg yolks, milk and oil; add to flour mixture, stirring just until moistened., In a clean bowl, beat egg whites on medium speed until stiff but not dry. Fold into batter. Bake waffles according to manufacturer's directions until golden brown, sprinkling batter with pecans after pouring. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a freezer container. Reheat waffles in a toaster or toaster oven on medium setting.

PECAN WHEAT WAFFLES

Steps:

• In a bowl, whisk together first 5 ingredients. In another bowl, whisk together egg, egg white, milk and oil; add to flour mixture, stirring just until moistened. Fold in pecans. , Bake in a preheated waffle iron according to manufacturer's directions until golden.

ALMOST-FAMOUS PECAN WAFFLES

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.
• Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
• Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.

PECAN WAFFLES WITH SAUTéED BANANAS AND CINNAMON HONEY

Steps:

• To Make The Waffles
• Preheat a waffle iron according to the manufacturer's directions. Preheat the oven to 200°F.
• In a food processor, pulverize the pecans until finely ground. Add the eggs, butter, honey, vanilla, baking soda, and salt, and blend well.
• Grease the waffle iron using a partially wrapped stick of cold butter. Hold the butter by its wrapped end and rub the other end all over the waffle iron's cooking surface. Add 1/4 cup batter and cook for a few minutes, until golden brown. Set right on the oven rack to crisp up and keep warm while you cook more.
• To Prepare The Bananas
• Melt the butter with the oil in a sauté pan over medium heat. Add the bananas and cook for about 6 minutes, turning once, until golden brown. Set aside.
• Mix the honey and cinnamon until well blended.
• Place the waffles on warmed plates, top with the bananas, honey, and serve.

NUTTY PECAN WAFFLES

Steps:

• Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, sugar and baking soda. In a separate bowl, beat together egg yolks and milk. Add milk mixture, butter and oil to flour; stir gently to combine. Beat egg whites until stiff peaks have formed; fold into batter.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron and sprinkle generously with chopped pecans. Cook until golden brown. Keep warm in oven while remaining waffles cook.

PECAN WHOLE-WHEAT WAFFLES WITH CHERRY SAUCE

Steps:

• Cherry Sauce: Combine cherries with maple syrup and honey in a small saucepan.
• Bring to simmering (meanwhile, start toasting your pecans for the waffles and make the waffle batter).
• Dissolve cornstarch in water and stir into cherry mixture.
• Cook, stirring, 1 minute or until thickened.
• Remove from heat.
• Makes 2 1/2 cups.
• Waffles: Heat waffle iron. Heat oven to 225. (I heated my oven at 350 to toast the pecans and didn't bother heating at 225 because there weren't any leftovers to keep warm).
• Combine flours, toasted pecans, baking powder, nutmeg, and salt in a large bowl.
• Make a well in the center.
• Whisk butter and brown sugar in a medium-size bowl until blended.
• Whisk in eggs and milk.
• Add to well and stir to blend.
• Let stand 5 minutes.
• Coat waffle iron lightly with nonstick cooking spray (if my iron needs coating, I use my butter wrappers to coat instead because I prefer the butter flavor and it makes good use of all the butter).
• Spoon batter onto iron.
• Cover and cook 4 minutes or until browned.
• Remove waffles. Stack between sheets of waxed paper on a baking sheet and keep warm in heated 225 oven (I skipped this step).
• Repeat with remaining batter and serve with sauce.
• Combine flo.

PECAN WAFFLES

Steps:

• Sift together the flour, salt and baking powder.
• Beat the whole eggs and gradually beat in the milk and butter. Add the flour mixture and beat with a wire whisk until smooth. Add the pecans. Beat until thoroughly blended. Fold in the egg whites. There should be about four and one-quarter cups.
• Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.

SWEET POTATO PECAN WAFFLES

Steps:

• Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
• Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
• Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
• Cook in a hot waffle iron. Garnish with more chopped pecans.

BANANA WAFFLES WITH TOASTED PECANS

Steps:

• Preheat oven to 350° and preheat waffle iron.
• Place pecans in a pie plate or on a baking sheet and spread out so that they are not touching. Bake for 10 minutes or until lightly toasted and golden. Remove from oven and let cool. Coarsely chop and set aside. Reduce oven temperature to 225°.
• In a large mixing bowl, whisk flour, cornmeal, baking powder and salt. In a small bowl, mix milk, melted butter and egg yolks. Slowly stir the liquid into the dry ingredients until JUST moistened - lumps are okay. Fold the 1/2" banana pieces into the batter.
• In a clean bowl with a hand mixer, beat or whisk the egg whites at medium speed until frothy. Increase the speed to high and beat or whisk until firm peaks form and hold their shape. Sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.
• Oil, spray or butter the waffle iron. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed. Bake until the waffle is golden, about 6 minutes, depending on the iron. Carefully lift the lid; if the waffles resist at all, they need a bit more cooking time. Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3 batches. There should be no need to re-grease the iron between waffles.
• Place waffles on plates and serve with the toasted pecans, banana slices and warmed maple syrup.