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
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