Pecan Waffles with Roasted Pecan and Banana Syrup

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Rated 4 stars out of 5
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Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
16 (4-inch) Belgian waffles, 8 servings
Level:
Easy
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Ingredients

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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Newest Ratings and Reviews

Read all 13 reviews

  • on May 14, 2013

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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.

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  • on April 28, 2009

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    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.

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  • on January 04, 2009

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    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.

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