After five days of shoveling down cold cereal in a half-awake state, the weekend is a time to renew your love of breakfast. A time to find comfort in the familiarity of your kitchen as you slowly awaken your senses with the crack of an egg, the sizzle of bacon, the aroma of fresh coffee. Light or decadent, savory or sweet, a delicious breakfast helps you start the day with a full belly and a happy soul.
J got me a waffle iron for Valentine's Day a few years back. While that may not seem like the most romantic gift, I was over the moon. Being able to serve up fresh waffles without needing to worry about the nest that is my hair is my kind of heaven! One of my favorite uses is this recipe for Butter Pecan Waffles. They are delightfully sweet, fluffy and chock full of pecans. I love it topped with fresh, sweet butter and hot maple syrup so all the butter melts in to the squares!
Butter Pecan Waffles
4 3/4 oz. AP flour
4 3/4 oz. whole wheat flour (you can use all AP, but you'll be missing out on some texture)
3 tbsp sugar
1 tsp fine kosher salt
1 tsp double-acting baking powder
1/2 tsp baking soda
3 large eggs
2 oz. unsalted butter, melted and cooled
16 oz. buttermilk, room temperature
2 tbsp chopped pecans
1. In a large bowl, combine flour, sugar, salt, baking powder and soda.
2. In another smaller bowl, slowly drizzle butter into eggs, whisking continuously.
3. Add buttermilk to egg/butter mixture and whisk well to combine.
4. Pour wet ingredients on top of the dry ingredients. Fold to combine until the dry mixture is just incorporated. Be careful not to overmix; your batter should be lumpy.
5. Allow batter to rest for 5 minutes before using.
6. Portion batter into your waffle iron and top with pecans for even distribution. Cook according to your waffle iron's instructions.
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