Pecan Waffles with Roasted Pecan and Banana Syrup
- 2 cups all-purpose flour
- 1/2 cup ground lightly toasted pecans
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup melted butter plus 1/2 cup cold butter, cut into pieces
- 2 1/2 cups milk
- Vegetable oil or nonstick cooking spray, for coating the waffle iron
- 1 cup pecan pieces
- 1/2 cup cane syrup
- 4 medium bananas, peeled and cut into 1/2-inch slices
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.
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.
Recipe courtesy Emeril Lagasse, 2004