Buttermilk Waffles with Pecans

July 21, 2009

He give her a look that you could of poured on a waffle.
~Ring Lardner

Carbo loaders unite!…but for the butter.

Waffles are leavened cousins of the ancient communion wafer which were once baked in irons and likewise displayed a honeycomb pattern. Waffles were first introduced to this continent in the 17th century by Dutch settlers. Even Thomas Jefferson brought a waffle iron from France at considerable trouble and expense when “waffle frolics” became the fad. Quite the image. Sounds like a scene from La Grande Bouffe, a controversial early 70’s film with its scatological humourous depictions of sex and over eating. Picture President Jefferson with his slave-lover-baby-mama Sally Hemings, batter, syrup and butter…an early 19th century 9 1/2 Weeks. A waffle frolic, to be sure.

BUTTERMILK WAFFLES WITH PECANS

2 C flour
1 T baking powder
1 t baking soda
1 T sugar
1/2 t sea salt

4 organic egg whites
4 organic egg yolks
2 C buttermilk
12 T unsalted butter, melted and cooled

3 T pecans, roughly chopped and toasted

Preheat waffle iron

Whisk together the flour, baking powder, baking soda and salt, then set aside. Beat egg whites until they hold about a 2″ peak. Set aside.

In another bowl, lightly whisk egg yolks, add buttermilk then the melted butter and whisk further until combined. Make a well in the center of the dry ingredients and pour in the wet ingredients except for the egg whites. Gently whisk them together with several swift strokes. Gently fold in the toasted pecans and then the egg whites. The batter should have a thick pebbled, unincorporated appearance much like muffin batter—it is preferable to undermix than to overmix.

Pour between 1/2 to 3/4 cup batter (or the amount recommended by the maufacturer) onto the preheated waffle iron. Spread the batter to within 1/2″ of the edge of the grids. Close the lid and bake until the waffle is light golden brown.

Serve with unsalted butter and pure maple syrup.

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