Pecan waffles with roasted pecan and banana syrup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| ⅓ | cup | Ground pecans |
| ⅓ | Sugar | |
| 1 | tablespoon | Baking powder |
| ¼ | teaspoon | Salt |
| 2 | Egg yolks | |
| 1 | teaspoon | Vanilla |
| 1¾ | cup | Milk |
| ½ | cup | Plus 2 tablespoons melted |
| Butter | ||
| 2 | Egg whites | |
| 1 | cup | Pecan pieces |
| 2 | Whole bananas, peeled and | |
| Cut into 1/2-inch slices | ||
| 2½ | cup | Maple syrup |
Directions
In a mixing bowl combine flour, pecans, sugar, baking powder and salt. In another bowl beat the egg yolks and vanilla slightly. Beat the milk and oil into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl beat the egg whites until stiff peaks form. Gently fold beaten egg whites into batter , leaving little fluffs of egg whites.
Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron. Close lid quickly: do not open during baking. Bake according to the manufacturer's directions for the waffle iron. In a saute pan, melt the remaining butter. Add the pecan pieces and saute until golden, about 2 to 3 minutes. Add the banana slices and syrup and bring the liquid to a simmer.
Yield: 4 servings
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