These waffles evolved from a very simple pancake recipe I developed to help my kids learn to cook. We called that recipe “1, 1, 1,” because there was one of everything: 1 cup of flour, 1 cup of milk, 1 egg, 1 tsp of baking powder, and so on. At the same time, my mother-in-law liked “hearty” pancakes with a variety of home ground flours and other additions that were tasty but incredibly heavy. My son had a big thing for the “bacon-bit” waffles served by a local coffee shop, more for the little crunchy surprise than the bacon itself. Well, they all came together. A light recipe with a little corn meal for taste and texture, pecans instead of bacon, and very simple proportions.
• 1-1/2 cup flour
• 1-1/2 tbs corn meal
• 1-1/2 tsp double acting baking powder
• 1 pinch baking soda
• 1 tbs sugar
• 2 cups (about) buttermilk
• 1 tbs molasses
• 2 eggs
• 2 tbs melted butter
• 2 tsp vanilla extract
• 1/4 cup chopped pecans
• Optional 2 – 4 tbs crumbled, crisp bacon
We all have our favorite waffle makers. My favorite is a Belgian style iron, because the extra surface area you get with the deep indentations, gives a crisp texture that contrasts nicely with the slight grit from the corn meal. Also, Belgian waffles, for some unknown reason, seem lighter.
Stove top waffle irons are very, very cool. So are their pricey, electric, commercial brethren. You know, the ones you have to turn over.
Preheat your electric waffle iron until hot. If using an “over the burner” iron, preheat over medium heat.
Optional: Meanwhile, cut across a couple of slices (aka “rashers”) of regular, American style, smoked “streaky bacon,” into 1″ wide slices. Put a very little oil in a cold skillet. Put it over a medium fire, add the bacon slices, and cook them slowly, stirring occasionally, until crisp. Drain on a paper towel until cool. Crumble and reserve for the waffle batter.
After the iron is hot, grease it if necessary (recipe has enough butter to be fairly “non-stick” on its own).
Measure the flour, baking powder, and soda, mix with a fork, then sift into a bowl. Add the corn meal, sugar and pecans (and crumbled bac0n), then mix with a fork. In a separate bowl, beat the eggs and incorporate the buttermilk. Add the melted butter, then the vanilla and mix. Add the liquid ingredients to the dry, and mix with a French wire whisk until smooth.
Measure and pour the batter on the iron as appropriate for the iron. Waffles are done when steam production slows dramatically.
Remove waffle from iron and serve traditionally, with butter and syrup. Real maple syrup is absolutely magic with the corn and pecans, but you can use what you like. Garnish with fruit, best bacon, and if you’re feeling very self-indulgent, a poached egg.
PS. This recipe is great for plain waffles too.
The Pecan and Bacon-Pecan Waffles by Cook Food Good, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.