Wednesday, January 18, 2012

Almost Famous Pecan Waffles

I believe I have mentioned this before... but the Food Network Magazine does a section every month called "Copy That", where they share a recipe from a famous (or somewhat well known) eating establishment. In the December 2011 issue they shared a recipe from the Waffle House. Unless you have lived in the south east, then you do would not understand the loveliness that is the Waffle House. For me it brings back memories high school and late nights with friends. It is seriously the scariest place you will ever get food, but it also has the best late night nosh!

So, when I saw the recipe for Pecan Waffles from Waffle House Iknew I had to try it. I never actually had the Pecan Waffles, but I know everything I tried there was good, so these had to be too, right?

And I was right. These waffles are amazing! DO NOT, I repeat, DO NOT leave out the pecans. It seriously made these waffles devine. Oh, and do not forget your dollop of fresh whipped cream!


Almost Famous Pecan Waffles

3/4 cup pecans
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 cup whole milk
1/2 cup buttermilk
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled, plus more for brushing and topping
1/4 cup vegetable shortening, melted and cooled
Maple syrup, for topping

Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.
Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.

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