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BUTTERMILK PECAN WAFFLES
2 cups flour
4 eggs
1 Tablespoon baking powder
2 cups buttermilk
1 teaspoon baking soda
1
⁄
2
cup butter, melted
1
⁄
2
teaspoon salt
3 Tablespoons chopped pecans
Combine flour, baking powder, baking soda, and salt; set aside. In a mixing bowl, beat eggs
until light. Add buttermilk; mix well. Add dry ingredients and beat until smooth. Stir in butter.
Pour about
3
⁄
4
cup batter onto a lightly greased preheated waffle maker. Sprinkle with a few
pecans. Bake approximately 5 minutes until golden brown.
Makes: 8 waffles
BLUEBERRY BELGIAN WAFFLES
1
⁄
2
cup fresh or frozen blueberries
3 eggs, separated
2 cups flour
1 cup half & half
1 Tablespoon baking powder
1
⁄
2
cup butter, melted
1 Tablespoon sugar
1 Tablespoon vanilla
1
⁄
2
teaspoon salt
In bowl, combine flour, baking powder, sugar, and salt. Set aside. Separate egg. Beat the yolks,
add half & half, vanilla and butter, and blend. Add the liquid ingredients to the dry ingredients
and combine. Beat the egg whites until stiff and fold into the batter. Fold in the blueberries.
Pour about
3
⁄
4
cup batter onto pre-heated waffle maker. Bake approximately 5 minutes until
golden brown.
Makes: 8 Waffles