Pecan and Bacon-Pecan Waffles
Posted on | September 20, 2010 | 1 Comment
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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.
PECAN WAFFLES
Ingredients:
• 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
Equipment:
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.
Technique:
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.
BDL
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.
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WHO IS BDL, Boar D. Laze, or whatever the hell his name is?
A Brief Biography:
Ex-Navy Seal; Ex-Victoria’s Secret model; Turned down a three-way with Sophia Loren and the young Marlene Dietrich (as in the Blue Angel) because had other plans; Knows who killed everyone in The Big Sleep, and why; Chaired the work-group which invented Time, Space, Gravity, Fire and Holiday Sweaters; Prefers Dickel to Jack.
What is Cook Food Good?
What’s this site about? It’s about a lot of thingsForcing myself to work out issues relating to writing a cookbook: COOK FOOD GOOD: American Cooking and Technique for Beginners and Intermediates.
Getting feedback on my work from you.
Discussions on basic and not-so-basic techniques. The recipes here are very technique driven. Similarly, the idea behind the book is to be far more about the how than the what – with the goal of teaching you to create your own recipes and tweak other people’s, confidently and successfully.
How to cook better, as it relates to you (and me too). That is, taking a beginner or advanced beginner to good, restaurant quality. Mostly this will be (more or less) French technique and (more or less) American food. But only mostly, more or less.
Recipes for this, that and the other.
Knives and all about sharpening them (which have somehow become a subject on which I frequently get asked for advice): How to choose and how to use.
The first Cook Food Good Blog was hosted by the website, Chef Talk. However, CT, removed its blog section. If you’re interested in bad writing, poor punctuation and ancient history, you’ll find the old CT posts archived here. One thing about posting on CT, was that it acted as a sort of language and attitude super-ego. Don’t count on it here. This is naked id.
October 21st, 2010 @ 1:31 pm
I just want to say, we never ate these when I was a kid.