MAKING THE PECAN WHOLE WHEAT WAFFLES FOR ROCHESTER WOMEN MAGAZINE

One of the many privileges I have by working for Rochester Women magazine is that sometimes I get to  do the cooking (and eating) for one of the articles.  This issue I was fortunate enough to get to make the Pecan Whole Wheat waffles! This was an easy recipe and everyone that lives here agreed - these were awesome waffles!

This is a bonus step-by-step, not found in the article. I just figured that since I was able to make them for the finished images for the step-by-step article on making maple syrup (check out page 42-43),  I might as well do a step-by-step for making the waffles too. Bonus!!

So whip out your waffle maker and let's get started!

PECAN WHOLE WHEAT WAFFLES

Pecan-Whole Wheat Waffles

1 cup each all-purpose flour and whole wheat flour

4 tsp. sugar

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

3 eggs, separated

2 cups buttermilk (or sour milk)

1/3 cup plus 1 Tbsp. butter, melted

1/3 cup chopped pecans, optional

Combine the dry ingredients in a medium bowl, stirring to mix through.

In a large bowl, whisk together the egg yolks, buttermilk and melted butter.


While stirring, gradually blend the dry ingredients into the liquid until no lumps remain.

In a small bowl, with an electric mixer, beat the egg whites to stiff peaks.


Fold whites and pecans into the batter.

Bake in a greased waffle iron until golden.

Find some fresh berries.
 and some local maple syrup..

and eat!

Pecan-Whole Wheat Waffles

1 cup each all-purpose flour and whole wheat flour

4 tsp. sugar

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

3 eggs, separated

2 cups buttermilk (or sour milk)

1/3 cup plus 1 Tbsp. butter, melted

1/3 cup chopped pecans, optional

Combine the dry ingredients in a medium bowl, stirring to mix through. In a large bowl, whisk together the egg yolks, buttermilk and melted butter. While stirring, gradually blend the dry ingredients into the liquid until no lumps remain. In a small bowl, with an electric mixer, beat the egg whites to stiff peaks. Fold whites and pecans into the batter. Bake in a greased waffle iron until golden. Serve hot with maple syrup. Serves 6.