Pecan, sour cream waffles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole milk |
| 1 | cup | Sour cream |
| 2 | Eggs | |
| 3 | tablespoons | Butter; melted |
| 1 | teaspoon | Vanilla |
| 2 | teaspoons | Baking powder |
| 1½ | cup | All purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Cinnamon |
| 1 | pinch | Kosher salt |
| ½ | cup | Pecans; toasted and chopped |
| ; fine | ||
Directions
Heat waffle iron. Combine wet ingredients and whisk well to combine. Sift dry ingredients into a large bowl and form a well in the center. Add the wet mixture to the well and fold in with the dry. Don't worry if there are a few lumps. Stir in pecans just before cooking.
When iron is hot, spray lightly with non-stick spray. Spoon ½ to ¾ cup of batter onto the center of the iron and cook until a golden brown crust forms.
Serve warm with burnt peach ice cream.
Yield: Depending on the size of your iron, about a dozen waffles Converted by MC_Buster.
Per serving: 1459 Calories (kcal); 136g Total Fat; (81% calories from fat); 31g Protein; 36g Carbohydrate; 602mg Cholesterol; 3056mg Sodium Food Exchanges: ½ Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9349 Converted by MM_Buster v2.0n.