PECAN WAFFLES WITH ROASTED PECAN AND BANANA SYRUP
Provided by Emeril Lagasse
Categories main-dish
Time 25m
Yield 16 (4-inch) Belgian waffles, 8 servings
Number Of Ingredients 13
Steps:
- Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
- Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
- In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
- Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
- In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.
PECAN WAFFLES WITH CARAMELIZED BANANAS
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Banana Pecan Winter Gourmet Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F and preheat waffle iron. Whisk together flour, pecans, baking powder, baking soda, and salt. Stir in buttermilk, 6 tablespoons butter, and egg until smooth (batter will be thick). Spoon batter into waffle iron, using half of batter for 4 (4-inch) standard waffles and spreading batter evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner.
- Halve bananas crosswise and then lengthwise. Roll bananas in sugar to coat. Heat remaining 2 tablespoons butter in a large nonstick skillet over moderately high heat until foam subsides, then saut bananas, starting with cut sides down and turning once, until golden brown. Transfer bananas with a spatula to an oiled baking sheet and cool slightly.
- Put 4 waffles on 4 plates and divide bananas among them. Top bananas with remaining waffles.
BANANA-PECAN WAFFLES WITH RUM RAISIN SYRUP
I think this recipe came from a William-Sonoma catalogue years ago. It's sinful. I'm not sure of the yield. It depends on the size of the waffle iron.
Provided by Normaone
Categories Breakfast
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the raisins in rum for 30 minutes.
- In a small saucepan bring to a simmer the maple syrup.
- Add raisins and rum.
- Stir and keep warm.
- Sift together the flour, baking powder, baking soda, salt and brown sugar into a large bowl.
- In another bowl beat the egg yolks.
- Add buttermilk, butter and banana puree.
- Stir in the dry ingredients just until moistened.
- In a separate mixing bowl whip the egg whites until stiff peaks form.
- Fold egg whites into batter.
- Pour onto a hot waffle iron and cook until golden brown, about 4-5 minutes, Serve with warm rum-raisin syrup.
Nutrition Facts : Calories 833.5, Fat 22.1, SaturatedFat 9.2, Cholesterol 139.6, Sodium 467.3, Carbohydrate 140.7, Fiber 3.6, Sugar 89.3, Protein 12.4
PECAN WAFFLES WITH ROASTED PECAN AND BANANA SYRUP
This was one of Emeril Lagasse's recipes, but he has since changed it. I love this version! I make it every year for Christmas, and my family looks forward to it. It is pretty easy to make, and I use my Belgium waffle maker, with the crisp option. It is so bad for you, but it is worth the splurge once in a while.
Provided by nickie409
Categories Breakfast
Time 25m
Yield 4-6 waffles, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
- Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not over mix.
- In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix.
- Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil Or use the spray. Pour enough batter into the iron to just barely cover the waffle grid (or follow the manufacturers directions). Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
- In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.
Nutrition Facts : Calories 1354.7, Fat 87, SaturatedFat 36.9, Cholesterol 354.9, Sodium 796.6, Carbohydrate 128.2, Fiber 8.7, Sugar 56.1, Protein 23.3
BANANA WAFFLES WITH TOASTED PECANS
This recipe is like a cross between crisp waffles and warm banana bread. I like my waffles crispy and the amount of butter in this batter gives these wonderful waffles a nice crisp. Beverage Recommendation: The toasted pecans and the sweet waffles pair nicely with a frothy cafe con leche (steamed milk added to a shot of espresso) or a mug of your favorite java.
Provided by NcMysteryShopper
Categories Breakfast
Time 1h
Yield 16 4" Waffles
Number Of Ingredients 13
Steps:
- Preheat oven to 350° and preheat waffle iron.
- Place pecans in a pie plate or on a baking sheet and spread out so that they are not touching. Bake for 10 minutes or until lightly toasted and golden. Remove from oven and let cool. Coarsely chop and set aside. Reduce oven temperature to 225°.
- In a large mixing bowl, whisk flour, cornmeal, baking powder and salt. In a small bowl, mix milk, melted butter and egg yolks. Slowly stir the liquid into the dry ingredients until JUST moistened - lumps are okay. Fold the 1/2" banana pieces into the batter.
- In a clean bowl with a hand mixer, beat or whisk the egg whites at medium speed until frothy. Increase the speed to high and beat or whisk until firm peaks form and hold their shape. Sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.
- Oil, spray or butter the waffle iron. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed. Bake until the waffle is golden, about 6 minutes, depending on the iron. Carefully lift the lid; if the waffles resist at all, they need a bit more cooking time. Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3 batches. There should be no need to re-grease the iron between waffles.
- Place waffles on plates and serve with the toasted pecans, banana slices and warmed maple syrup.
Nutrition Facts : Calories 215.8, Fat 13, SaturatedFat 6.5, Cholesterol 65.2, Sodium 130.2, Carbohydrate 22.1, Fiber 1.5, Sugar 6.3, Protein 4
CHRISTMAS MORNING RUM RAISIN BELGIAN WAFFLES
This is a wonderfully, delicious way to kick off Christmas morning. Impress the adults in your family with this sophisticated, yet easy recipe. If preparing for children, you can leave out the rum add in, and substitute with more milk. Also, when soaking the raisins, soak in warm water with a teaspoon of rum extract. This...
Provided by Tiffany Bannworth
Categories Waffles
Time 30m
Number Of Ingredients 26
Steps:
- 1. Take raisins and cover with rum for 1 day or at least overnight. Set aside.
- 2. Beat egg yolks and sugar for 1 minute. Add vanilla, rum extract, and melted butter. Beat until well incorporated. At this step, you can optionally brown your butter before you combine for a nuttier taste.
- 3. Separately, beat the heavy cream until it thickens, but does not become whipped cream yet. Add milk, eggnog, and rum.
- 4. In a separate bowl, combine flour, cinnamon, and baking powder. Toss with a fork until combined.
- 5. Alternately add the egg mixture and milk mixture to the flour mixture, beating as you go. Continue until all is added and well combined.
- 6. Add rum raisins and jimmies (sprinkles). Stir well.
- 7. In a separate bowl, beat egg whites until stiff peaks are formed. Fold into batter.
- 8. Preheat your waffle iron. Spray only the first time with non-stick spray. Follow your particular waffle iron instructions.
- 9. Serve with syrup, whipped cream, and sprinkles.
- 10. If making the buttered rum syrup, combine all ingredients in a sauce pan and cook down until a syrupy consistency. Serve warm.
BANANA WAFFLES WITH PECAN MAPLE SYRUP
Categories Blender Breakfast Brunch Vegetarian Kid-Friendly Banana Pecan Cornmeal Maple Syrup Boil Gourmet Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F.
- In a small saucepan bring maple syrup and pecans to a boil and stir in juice. Remove syrup from heat and keep warm, covered.
- In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- Quarter banana and in a blender purée with water. Transfer purée to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.
- Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner.
- Serve waffles with syrup.
PECAN WAFFLES
I've tried for years to duplicate a delicious waffle I ate at a restaurant chain here in the South. This is the closest I've come, and they're crisp and nutty. Butter and maple syrup are my family's favorite toppings. Why not serve them for your holiday brunch? -Susan Jansen, Smyrna, Georgia
Provided by Taste of Home
Time 30m
Yield 10 waffles (4-1/2 inches).
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. , Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.
Nutrition Facts : Calories 589 calories, Fat 43g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 590mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
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