Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | All-purpose flour |
| 1 tablespoon | Baking powder |
| ½ teaspoon | Salt |
| 2 \N | Eggs; separated |
| 1¾ cup | Milk |
| ½ cup | Vegetable oil |
| 1 cup | Chopped pecans |
| ¼ cup | Sugar substitute; optional* |
| 1 teaspoon | Vanilla; optional* |
| \N \N | Diabetic maple syrup |
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. Add sugar substitute and vanilla; stir. Sprinkle hot waffle iron with 2 tablespoons pecans. Pour ¼ to ⅓ cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup. Yield: 8-10 waffles (4-½ inches). (Personal Note: The original recipe used ¼ cup sugar and did not use vanilla)
Recipe by: Taste of Home Magazine Posted to recipelu-digest Volume 01 Number 307 by Sewgoode@... on Nov 25, 1997