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Pecan Waffles

December 29, 2011 by Julie 7 Comments

Do you leave your Christmas decorations up through New Years?  Or do you take them down right after Christmas?

I’m in the “leave them up!” camp.  I think of the Christmas season lasting from the day after Thanksgiving through New Year’s Day.

Although, it is a little depressing staring a tree with no presents under it.

And mostly, this decoration debate is a way to justify why there is a reindeer in my waffle picture.  I made these waffles weeks ago and didn’t blog about them before Christmas.

Oops!!  I swear, keeping to a blog schedule and some semblance of consistency with blogging needs to be my New Year’s resolution.

And maybe making waffles every weekend should be a resolution.  That sounds like a great one!!

This waffle recipe is a copy cat recipe  from Waffle House’s pecan waffles.  They are the BEST waffles that I’ve made to date!!!

Pecan Waffles

Recipe from Food Network Magazine–Dec 2011

Ingredients:

3/4 cup chopped 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 egg
1 cup whole milk
1/2 cup buttermilk
2 teaspoons vanilla extract
1 tablespoons unsalted butter, melted & cooled
1/4 cup vegetable shortening, melted & cooled

Instructions:

Preheat oven to 350 degrees.  Spread pecans onto a cookie sheet.  Bake about 5 to 7 minutes until toasted.  Set aside.

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.  Set aside.

In a separate bowl, whisk together the egg, milk, buttermilk, and vanilla.

Stir the egg mixture, melted butter, and melted shortening into the dry mixture.  Stir just until combined.

Preheat a waffle iron.  Brush heated waffle iron with some melted butter.  Ladle about 1/2 cup of batter onto your waffle iron. Sprinkle about 2 tablespoons of the toasted pecans onto the batter.

Cook until golden brown.  Repeat until all of your waffles are cooked.

Serve immediately with butter and syrup.

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Filed Under: Breakfast, Holidays Tagged With: breakfast, christmas, pecan waffles, waffles

Comments

  1. Ann says

    December 29, 2011 at 12:58 PM

    To make eggs easier to peel, I put a small “pin prick” in the big end of the egg with a sterile needle or tool made just for that purpose. As soon as they are hard boiled, I put them ice over them. The eggs pull away from the shell.

    Reply
    • Julie says

      December 29, 2011 at 2:05 PM

      I’ve read about the ice tip too, but never the pin prick!

      Reply
  2. Tina@flourtrader says

    December 29, 2011 at 2:15 PM

    Pecans cooked in the waffles-yes I am definitely in on that idea-yum! They look tasty.
    When I have guests over, I leave my decorations up for awhile. However, If I go out of town to celebrate Christmas they come down right after I get back. Not sure why though-now you do have me thinking. Have a wonderful New Year!

    Reply
  3. Adrienne@Apples N Adrienne says

    December 29, 2011 at 7:18 PM

    Yummm! I love adding nuts to waffles, this sounds great!

    Hmm.. we usually leave our Christmas decorations up through News Years, it makes everything more festive!

    I just realized something: I never grease my waffle iron when I use it… not sure why it just never occurred to me actually.

    Reply
    • Julie says

      December 29, 2011 at 7:39 PM

      Ah the one time I didn’t grease my waffle iron, the waffles totally stuck to it and it came off in crumbled pieces!!

      Reply
  4. Stephanie says

    December 29, 2011 at 9:14 PM

    I leave ours up through New Years too. These waffles look so delicious!

    Reply
  5. Colleen says

    December 30, 2011 at 9:12 AM

    I love that this recipe is from Food Network Magazine. You KNOW it’s gotta be good! I love waffles…I love pecans…this sounds like a match made in heaven.

    Reply

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Baking, exploring, and loving life in Austin, TX. Love of sarcasm, peanut butter, live music, wine, and my Boston Terrier.

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