Sunday, April 17, 2011

Waffles with Butter Pecan Syrup

I wasn't going to post this recipe, so I didn't take pictures of the process.  However, my husband ranted and raved about it, so I thought I'd add it on here.  This syrup was so good.  These waffles were crisp on the outside and tender on the inside.  Classic.  I feel bad for people that don't like waffles because they have only have Eggo Waffles.  No wonder they don't like them!  You shouldn't get complaints with these waffles   They are scrumptious. 
Buttermilk Waffles and Butter Pecan Syrup:
source: The King Arthur Flour Baker's Companion

2 large eggs
1 3/4 c buttermilk
1/2 c butter, melted and cooled
2 t vanilla
1 3/4 c flour
2 T sugar
2 t baking powder
1 t baking soda
1 t salt

In a medium bowl, combine the eggs, buttermilk, melted butter, and vanilla.  In another bowl, whisk together the dry ingredients.  Stir them into the egg mixture just until blended. 

Pour the better onto a greased waffle iron and cook until there is no more steam or until they are golden brown all around.

Butter Pecan Syrup:
1 c brown sugar, firmly packed
1/2 c water
1/4 c butter
1 c chopped pecans
1 c light corn syrup
1 t vanilla

Put the brown sugar, water, and butter in a saucepan and cook over medium heat.  Stir until the sugar dissolves and the butter melts.  Add the remaining ingredients.  Stir.  Once it's heated through, you can serve it on pancakes or waffles. 

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