19
ENGLISH
WAFFLES
In small skillet over medium-low heat, melt
1 tablespoon (15 ml) butter. Add pecans, brown sugar,
cinnamon, nutmeg, black pepper, cayenne pepper, and
cloves. Cook and stir 5 to 7 minutes, or until nuts turn
golden brown; cool.
In large bowl, combine flour, water, eggs,
1
⁄2 cup
(120 ml) butter, and pecan mixture; mix until moistened.
Some lumps may remain.
Set preheated Waffle Baker timer to 4 minutes. Spread
1 cup (235 ml) batter into top side of Waffle Baker.
Close top; start timer and rotate baker. Fill second side
of baker; rotate baker again.
When signal sounds, remove first waffle. Remove
second waffle. Repeat with remaining batter.
Serve with Cinnamon Syrup.
SYRUP
In small saucepan, combine all syrup ingredients.
Heat over medium heat until warmed; keep warm
until served.
Yield: 4 servings (1 waffle with 2 tablespoons
[30 ml] syrup per serving).
Per serving: About 740 cal, 11 g pro, 88 g carb, 38 g
total fat, 18 g sat fat, 175 mg chol, 1,090 mg sod.
WAFFLES
1 tablespoon (15 ml)
butter or margarine
1
⁄2 cup (120 ml) coarsely
chopped pecans
1 teaspoon (5 ml)
brown sugar
1
⁄8 teaspoon (0.5 ml)
cinnamon
1
⁄8 teaspoon (0.5 ml)
nutmeg
1
⁄8 teaspoon (0.5 ml)
black pepper
1
⁄8 teaspoon (0.5 ml)
cayenne pepper
1
⁄8 teaspoon (0.5 ml)
ground cloves
2
3
⁄4 cups (650 ml) Golden
Malted
®
Pancake and
Waffle Flour
1
1
⁄2 cups (355 ml) water
2 eggs
1
⁄2 cup (120 ml) butter or
margarine, melted
SYRUP
1
⁄2 cup (120 ml) maple
syrup
1
⁄4 teaspoon (1 ml)
cinnamon
1
⁄8 teaspoon (0.5 ml)
black pepper,
if desired
sPIced Pecan Waffles
WIth cInnamon syrUP
