Pecan Waffles with Salted Caramel Sauce
You know I love brunch.
I know I love brunch.
Hence, no one is surprised that I advocate delicious brunch dishes.
Waffles remind me of childhood. As young girls, my sisters and I would sit at the table and stare at my father as he carefully measured out flour and milk then whipped egg whites. Always a double batch. I probably learned something about fractions on those Saturday mornings when trying to figure out how to double everything....
It always seemed like magic to watch Dad fold the thick batter with the fluffy egg whites and come up with a light, voluminous batter. The batter was exactingly measured into the waffle iron (Dad is an engineer...). He would then set the timer for exactly 2 minutes before the waffle was done.
THEN WE WOULD POUNCE.
Imagine 4 young girls (always hungry) who know that waffles are best straight out of the waffle iron.
Patience?
Really?
Nice try.
Not only did waffles demonstrate the deliciousness that is breakfast, but they also taught me to eat incredibly fast. Oh yes, I can eat an entire waffle in under 2 minutes. How else do you expect me to be able to eat the next waffle unless I'm done with the first?
Looking back on it, I suppose I shouldn't be so proud. But it's true. If it helps, I no longer rush to finish breakfast. Rather, I enjoy every bite. Which is why I want to share this recipe.
Prepare to be impressed...
Make yourself a mimosa. Oh yeah, you didn't expect that one. But you do appreciate the direction!
Make the salted caramel sauce.
Dissolve sugar in water in a small pan. Heat over medium heat until bubbling and then reduce heat. Simmer gently until caramel turn a golden brown, swirling occasionally.
Beware! Once the color change begins it will progress rapidly. Have everything prepared so you can add cream in immediately. Do NOT burn the caramel or you will have to start all over.
When you add the cream be prepared for zealous bubbling. It can get a little crazy. You should probably wear oven mitts because no one wants hot sugar to burn them...
After the bubbling has subsided add the butter and fleur de sel. Stir until combined. Keep warm.
Preheat the waffle iron.
In a medium sized bowl add flour, baking powder, sugar and salt. Stir well.
Separate egg whites into a small bowl and set aside.
Add milk and yolks to the flour mixture and stir thoroughly until mixed.
Beat egg whites until stiff peaks form. Fold into the batter until just combined.
Spray waffle iron with cooking oil and ladle 2/3 cup of batter into iron.** Sprinkle a small handful of pecan pieces onto the batter and shut the lid.
** Exact amounts will vary depending on your waffle iron.
Cook waffles 2-3 minutes until golden brown.
Drizzle with salted caramel sauce.
Devour.
ublished May 2008
I know I love brunch.
Hence, no one is surprised that I advocate delicious brunch dishes.
Waffles remind me of childhood. As young girls, my sisters and I would sit at the table and stare at my father as he carefully measured out flour and milk then whipped egg whites. Always a double batch. I probably learned something about fractions on those Saturday mornings when trying to figure out how to double everything....
It always seemed like magic to watch Dad fold the thick batter with the fluffy egg whites and come up with a light, voluminous batter. The batter was exactingly measured into the waffle iron (Dad is an engineer...). He would then set the timer for exactly 2 minutes before the waffle was done.
THEN WE WOULD POUNCE.
Imagine 4 young girls (always hungry) who know that waffles are best straight out of the waffle iron.
Patience?
Really?
Nice try.
Not only did waffles demonstrate the deliciousness that is breakfast, but they also taught me to eat incredibly fast. Oh yes, I can eat an entire waffle in under 2 minutes. How else do you expect me to be able to eat the next waffle unless I'm done with the first?
Looking back on it, I suppose I shouldn't be so proud. But it's true. If it helps, I no longer rush to finish breakfast. Rather, I enjoy every bite. Which is why I want to share this recipe.
Prepare to be impressed...
Make yourself a mimosa. Oh yeah, you didn't expect that one. But you do appreciate the direction!
Make the salted caramel sauce.
Dissolve sugar in water in a small pan. Heat over medium heat until bubbling and then reduce heat. Simmer gently until caramel turn a golden brown, swirling occasionally.
Beware! Once the color change begins it will progress rapidly. Have everything prepared so you can add cream in immediately. Do NOT burn the caramel or you will have to start all over.
After the bubbling has subsided add the butter and fleur de sel. Stir until combined. Keep warm.
Preheat the waffle iron.
In a medium sized bowl add flour, baking powder, sugar and salt. Stir well.
Separate egg whites into a small bowl and set aside.
Add milk and yolks to the flour mixture and stir thoroughly until mixed.
Beat egg whites until stiff peaks form. Fold into the batter until just combined.
Spray waffle iron with cooking oil and ladle 2/3 cup of batter into iron.** Sprinkle a small handful of pecan pieces onto the batter and shut the lid.
** Exact amounts will vary depending on your waffle iron.
Cook waffles 2-3 minutes until golden brown.
Drizzle with salted caramel sauce.
Waffles with Salted Caramel Sauce
ublished May 2008
Ingredients
Salted Caramel Sauce- 1 cup sugar
- 1/2 cup water
- 1 cup heavy whipping cream
- 1 stick butter
- 1 teaspoon fleur de sel
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3 eggs, separated
- 1 1/2 cup milk
- 1/2 cup pecans, finely chopped
Instructions
- In a small saucepan prepare salted caramel sauce. Combine sugar and water and heat over medium heat until sugar dissolves. Allow to boil until syrup is deep amber, swirling occasionally. Add heavy whipping cream and heat over very low heat until all bits are dissolved. Remove from heat and stir in butter and salt.
- Preheat waffle iron. In a large bowl combine dry ingredients. Stir thoroughly. Add milk and egg yolks and mix until lumps are gone.
- In a small bowl beat egg whites until stiff peaks form. Add to batter and gently fold in until just combined.
- Spray waffle iron with cooking spray and ladle 2/3 cup of batter into the iron. Sprinkle 1-2 tablespoons of pecan pieces on top. Shut lid and bake 2-3 minutes until waffle is golden brown.
- Remove waffle and drizzle with salted caramel sauce. Enjoy
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