Pecan Waffles
Inspired by techniques from NYT Cooking.
Nutty waffles made with finely ground pecans folded through a light, airy batter.
Always check the labels of the products you use.
Method
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Equipment
- sieve
- 2 bowls
- whisk
- rubber spatula
- waffle iron
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 466 kcal |
| Protein | 13.9 g |
| Carbohydrate | 43.2 g |
| of which sugars | 5.2 g |
| of which free sugars | 0 g |
| Fat | 26.9 g |
| of which saturates | 10.5 g |
| Fibre | 2.6 g |
| Salt | 1.23 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 190 g plain flour
- 1.5 g fine sea salt or table salt about ¼ tsp; to taste
- 2 tsp baking powder
- 2 large eggs
- 2 egg whites, whisked to stiff peaks
- 330 ml milk
- 56 g butter, melted
- 55 g pecans, finely ground
- 1
Sift. Sift 190 g plain flour with salt to taste and 2 tsp baking powder.
- 2
Beat. Beat 2 whole eggs, then gradually beat in 330 ml milk and 56 g melted butter.
- 3
Whisk. Add the flour mixture and whisk until smooth, then beat in 55 g finely ground pecans.
- 4
Fold. Whisk 2 egg whites to stiff peaks and fold them in gently to make about 1 litre of batter.
- 5
Heat. Heat the waffle iron.
- 6
Cook. Add the right amount of batter for your iron, close the lid and cook as the iron's instructions say.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
