Pecan Waffles with Roasted Pecan and Banana Syrup

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
16 (4-inch) Belgian waffles, 8 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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    I agree with the previous reviewer that the star of this dish is clearly the syrup. The waffles are good, but nothing special. I would consider the ground pecans optional- I couldn't taste them with the strongly flavored syrup on top, however, it probably adds some nice flavor if you were going to top them with plain maple syrup. I noticed that Emeril used maple syrup on his show, not the cane syrup specified here. The sugar should be added to the other dry ingredients- it was omitted in the directions. The batter was runny like water. I think the 2 1/2 cups of milk must have been a typo. I used 2% milk, but I doubt this was the reason. I would start with 1 1/2 cups of milk and add to it if needed. I had to rescue my batter by adding additional flour. You can see how Emeril makes it on the marthastewartdotcom website. 
     
    The star of this dish is clearly the syrup. I would advise only using one banana even, it takes over the dish. As for the waffles, I mean they're okay. I probably wouldn't make them again.
    I looked for a sweet yet fluffy recipe. This was both. I don't make it often because it is time consuming in the morning, but if you're looking for an alternative to Eggos - this is the one.
    I guess I didn't read the recipe carefully enough before I chose to make it and didn't realize the massive amounts of butter in the recipe. It was tasty but I could only eat one waffle. It was so filling! I couldn't get over the guilt of eating all of the butter and sugars. The batter was very thin and I usually make waffles with thicker batter. It was a bit messy. It also used a lot of bowls and dishes. Don't get me wrong, it was tasty, but I would save this recipe for very special occasions.
    This is a little more time consuming than what is indicated, but well worth the extra effort! The folded egg whites made all the difference in producing a light waffle! I will use this technique for all future waffle recipes. Definitely add more bananas, syrup and less butter in the topping to produce more (and lessen the fat). Thank you Emeril!! These will be a Sunday favorite!!
    Yum is all I gotta say!
    I didnt take the time to separate and process the eggs separately (it was a little too early for all of that), but the recipe turned out delish in any event. I also didnt have the bananas to make the topic, but I didnt let that stop me...next time i have some extra bananas I will definitely be trying out this recipe again, but even without the topping its a definite winner.
    I don't know what recipe the others are following that everyone's been giving this 5 stars, but honestly, this was not a great dish - and I am competant in the kitchen, so yes, I did everything as directed. I'd say maybe 2 stars on the waffles (flavor just barely OK) and 4 stars on the syrup mixture, though I think it could have used more bananas and more resulting syrup.
    Great way to start the day
    MUST TRY, THE BEST YOU WILL ABSOLUTELY LOVE THIS DELICIOUS DISH.
    THESE WERE THE ABSOLUTE BEST WAFFLES EVER! WE DID NOT DO THE PECAN/BANANA PART OPTING FOR INSTEAD FOR THE PURE UNADULTERATED LIGHT, CRISPY ON THE OUTSIDE, SOFT ON THE INSIDE SQUARES FROM HEAVEN. I HAVE NEVER MADE WAFFLES USING BEATEN EGG WHITES, & THAT EXTRA STEP WAS WELL WORTH IT. THE SWEETNESS & AROMA PAIRED WITH THE VANILLA JUST TOOK OUR SUNDAY MORNING OVER THE TOP. EMERIL, YOU'RE THE BEST.
    This is by far the best thing that I have ever put in my mouth. It was so sweet and had such a good flavor.
    I have tried so many recipes and have been unimpressed by most. So pleasently suprised by this recipe. I had everything in my kitchen and it was quick to whip up. I did half a recipe with no problem. I skipped the banana syrup though. So light and fluffy. My only complaint is I thought it had way to much vanilla.
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