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.
Nutrition Facts : Calories 241 calories, Fat 14g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 338mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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.
Nutrition Facts : Calories 227 calories, Fat 10g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
ALMOST-FAMOUS PECAN WAFFLES
Provided by Food Network Kitchen
Time 40m
Yield 6 large waffles
Number Of Ingredients 13
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
I've tried for years to duplicate a delicious waffle I ate at a restaurant chain here in the South. This is the closest I've come, and they're crisp and nutty. Butter and maple syrup are my family's favorite toppings. Why not serve them for your holiday brunch? -Susan Jansen, Smyrna, Georgia
Provided by Taste of Home
Time 30m
Yield 10 waffles (4-1/2 inches).
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. , Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.
Nutrition Facts : Calories 589 calories, Fat 43g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 590mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
PECAN WAFFLES
One of the pleasures of waffle-making is, and always has been, the limitless flavors with which the waffles may be made and served: a blend of flours (such as whole-wheat and regular flour), cornmeal, various cheeses, nuts (such as pecans or hazelnuts), and so on.
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, quick, main course
Time 15m
Yield Four to 14 waffles, depending on the size of the waffle iron
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 118 milligrams, Sugar 0 grams, TransFat 0 grams
NUTTY PECAN WAFFLES
Serve with warmed syrup and cinnamon sugar.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1183.6 calories, Carbohydrate 97.2 g, Cholesterol 185 mg, Fat 81 g, Fiber 6.9 g, Protein 22.8 g, SaturatedFat 18.8 g, Sodium 700.9 mg, Sugar 20.7 g
WHOLE WHEAT CINNAMON PECAN WAFFLES
Delicious breakfast when drizzled with maple syrup. The aroma of these is fabulous. Everyone differs in the amount of pecans they prefer, so add them as desired. Servings size is for Belgian waffles.
Provided by kindcook
Categories Breakfast
Time 15m
Yield 12 waffles, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients together in a large bowl.
- Mix eggs, milk, oil, and vanilla together, then pour over dry mixture and mix well.
- Stir in pecans.
- Spray waffle iron with cooking spray.
- Cook according to your wafflemaker's instructions.
Nutrition Facts : Calories 188, Fat 9.2, SaturatedFat 1.9, Cholesterol 52.2, Sodium 407.5, Carbohydrate 22, Fiber 2.5, Sugar 4.4, Protein 5.6
WHOLE WHEAT PECAN WAFFLES
The batter for these needs to chill overnight. From Gooseberry Patch's "Family Favorites." The cooking time is a guess... It will depend on your waffle iron.
Provided by Vino Girl
Categories Breads
Time 20m
Yield 5 large waffles, 5 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a bowl, adding enough milk to make a batter of pouring consistency.
- Cover batter and chill overnight.
- In the morning, heat waffle iron, spraying with non-stick vegetable spray.
- Stir batter and pour into waffle iron.
- Cook until golden.
Nutrition Facts : Calories 175.6, Fat 9.3, SaturatedFat 1.1, Cholesterol 42.3, Sodium 393, Carbohydrate 20.3, Fiber 4, Sugar 1.4, Protein 5.5
BUTTERMILK PECAN WAFFLES
I like cooking with buttermilk. These golden buttermilk waffles are my husband's favorite breakfast, so we enjoy them often. They're as easy to prepare as regular waffles, but their unique taste makes them exceptional.
Provided by Taste of Home
Time 15m
Yield 7 waffles.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, whisk buttermilk and eggs until blended. Add to dry ingredients; stir just until moistened. Stir in butter. , Pour about 3/4 cup batter onto a lightly greased preheated waffle maker. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown. Repeat with remaining batter and pecans.
Nutrition Facts : Calories 337 calories, Fat 19g fat (10g saturated fat), Cholesterol 159mg cholesterol, Sodium 762mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
PECAN CHOCOLATE WAFFLES
If you like waffles and chocolate, this recipe is for you. These tender but crunchy waffles are great for breakfast, brunch or an after-dinner dessert. Instead of chocolate topping, top with berries and whipped cream or simply sprinkle with powdered sugar. -Agnes Golian, Garfield Heights, Ohio
Provided by Taste of Home
Time 25m
Yield 4 round waffles.
Number Of Ingredients 10
Steps:
- Place pancake mix in a bowl. In another bowl, whisk eggs, milk, chocolate syrup and oil. Stir into pancake mix just until combined. Stir in pecans. , Bake in a preheated round Belgian waffle maker according to manufacturer's directions until golden brown. Meanwhile, in a small bowl, beat chocolate butter ingredients until smooth. Serve with waffles. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 322 calories, Fat 17g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 415mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 3g fiber), Protein 7g protein.
PECAN WHOLE-WHEAT WAFFLES WITH CHERRY SAUCE
Who knew you could easily make your own homemade cherry sauce to go with your favorite waffle? I used frozen dark sweet cherries, and it was very good, but I bet if cherries were in season and you used fresh it would be even better. I used twice the pecans the recipe called for because I love them, and I heated them in the oven at around 350 until toasted. This recipe came from Family Circle All-Time Favorite Recipes. YUM!
Provided by AmyZoe
Categories Sauces
Time 55m
Yield 5 waffles, 3-5 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1009.5, Fat 29.2, SaturatedFat 9.6, Cholesterol 175.6, Sodium 606.6, Carbohydrate 175.5, Fiber 8.5, Sugar 96.9, Protein 19.9
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