Unfortunately, Waffle Houses are not close to everyone. If you have a
hankering for their Pecan Waffles, you can make your own. These happen to be my
favorite item on their menu. You may want to toast the pecans and cool them
before adding them to the batter. That adds another dimension to these
1 1/2 cups all-purpose flour
1 teaspoon kosher or sea salt
1/2 teaspoon baking soda
1 tablespoon granulated sugar
2 tablespoons butter, softened
1 teaspoon corn oil
1/2 cup Half-and-Half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla extract
1 cup chopped pecans
1 egg, yolk and white separated
Grease waffle iron liberally and heat.
Combine all ingredients except egg. Mix well
Beat egg yolk and pour into batter; mix in well.
Beat egg white in a separate bowl until stiff peaks form.
Gently fold beaten egg white into batter mixture. Do NOT over-mix. Small
lumps won't matter.
Pour 1/2 cup of batter into center of hot waffle iron and bake until
steam stops coming from edges of iron (about 3-5 minutes).
Yield: 4 servings
Add milk or flour as necessary to get the proper batter consistency. It
should be thick, but easy to pour (like a thick syrup or gravy). If too
thin, add flour. It too thick, add milk. You may need more or less liquid
than called for.