Crunchy Pecan Waffles with Banana-Pecan Syrup and Strawberry Sauce
Gina: These delicious waffles are crispy, full of flavor, and loaded with crunchy pecans. You can serve them the traditional way, with syrup and butter, or jazz them up with sautéed bananas and/or fresh strawberry sauce. Either way, it’s an unforgettable way to begin the day.
Recipe information
Yield
serves 4 to 6
Ingredients
Strawberry Sauce
Preparation
Step 1
Preheat a waffle iron according to manufacturer’s instructions, and preheat the oven to 200°F.
Step 2
Place the pecans in the bowl of a food processor, and pulse until ground to the coarse size of small pebbles (do not grind them to a fine powder). Add the flour, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg, and pulse until combined.
Step 3
In a separate mixing bowl, whisk together the egg yolks, melted butter, buttermilk, and vanilla. Stir in the dry ingredients, and mix until incorporated—do not over mix.
Step 4
Beat approximately one egg white and the cream of tartar with a hand mixer until foamy. Add the remaining whites and beat until stiff peaks appear. Fold the whites into the batter.
Step 5
Brush the waffle iron with melted butter, or spray with nonstick cooking spray.
Step 6
In a small sauté pan, heat the cold butter and the pecan halves. Cook, stirring occasionally, until the pecan halves are light golden and fragrant, 2 to 3 minutes. Add the banana slices, and sauté until light golden and soft, 2 to 3 minutes. Add the maple syrup, and bring to a simmer. Remove from the heat, and cover to keep warm.
Step 7
Ladle the batter onto the waffle iron, and cook until golden brown, 3 1/2 to 5 minutes. Repeat with the remaining batter, keeping the cooked waffles warm in the oven.
Strawberry Sauce
Step 8
In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice, and cornstarch. Bring to a simmer, and stir gently until mixture thickens slightly.
