These pecan waffles are so good, light, airy and crispy!
These waffles are so good, light, airy and crispy! I could eat these anytime of day.
What is the difference between waffles and pancakes and can I use the same batter for both? The quick answer is yes you can and there is a difference. Waffles typically contain more fat which is what helps them to be crispier. They also can have more eggs and usually the eggs are separated. The whites are typically beaten until stiff and folded in at the end. This makes for a light and fluffy batter. Pancake batter is more cake like and denser.
- 3/4 cup pecans
- 1 1/2 cups flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 extra large egg
- 1 cup whole milk
- 1/2 cup buttermilk
- 2 teaspoons vanilla
- 3 tablespoons butter - very soft
- Preheat oven to 350. Place pecans on a cookie sheet and bake for 5 - 7 minutes until toasted.
- Add dry ingredients to a bowl. Stir to mix dry ingredients.
- Add egg, milk, buttermilk and vanilla. Stir wet ingredients lightly together. Beat into dry ingredients with a whisk. Whisk in butter, it will stay in small pieces. Batter will be lumpy.
- Preheat your waffle iron. Spray with cooking oil or brush with butter. Ladle some of the batter (about a half cup, depending on your waffle iron) into waffle iron. Sprinkle with 2 tablespoons of the chopped pecans. Cook until golden brown. Repeat with remaining batter.
- Recipe adapted from December Food Network magazine