Sunday, May 19, 2013

Buttermilk Pecan Waffles

This Buttermilk Pecan Waffle is one of our family's favorite for a Sunday brunch. (See also Mother's Day Brunch).    Waffles are so versatile they can almost be a meal in itself just by adding nuts, bacon, or fruits.  This buttermilk pecan waffle is hearty and is still good the next day just by popping them in the toaster.  Again, this recipe is a variation of several recipes I've used.

 Buttermilk Pecan Waffles
2 extra large eggs
2 cups buttermilk
1/2 cup butter, melted
2 tsp vanilla extract
2 cups all purpose flour
2T brown sugar
2 tsp baking powder
1 T baking soda
1 T salt
1/2 cup chopped pecans
1/2 tsp cinnamon
2 medium sized mixing bowls

Whisk together the eggs, buttermilk, melted butter and vanilla.
In a separate bowl, combine the dry ingredients.  Then add it to the wet ingredients until batter is smooth. 
Prepare waffle iron by spraying with vegetable oil. 
Pour 1/2 cup of batter onto waffle iron and cook according to your waffle iron instructions.  


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