Maple Pecan Waffles
This recipe creates a breakfast experience that feels luxurious and celebratory, perfect for a special morning. The combination of crispy pecans, smooth whipped cream, and rich maple flavor brings a delightful sense of happiness and tradition to the table.
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Ingredients
Dry Ingredients
Wet Ingredients
Maple Whipped Cream
Toppings
Instructions
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Cold-smoke pecans for 2 hours (Hickory or Apple Wood), then toast briefly in a pan for crunch. Chop them coarsely.
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Whisk together the flour, sugar, baking powder, and salt.
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Wet Mix: Separate the eggs. Whisk the 2 egg yolks with the buttermilk, 1/4โ cup maple syrup, and melted butter.
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Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the chopped, smoked pecans.
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Beat the 2 egg whites until stiff peaks form. Gently fold the whites into the batter until no streaks remain.
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Preheat your waffle iron. Pour the batter onto the hot iron and cook until golden brown and crispy.
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Top the hot waffle with a generous drizzle of the warm Maple Brown Butter Sauce. Finish with a dollop of Maple Whipped Cream and a liberal sprinkle of Maple Candied Bacon Crumbles.
Maple Candied Bacon:
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Bake thick-cut bacon, brushing heavily with maple syrup halfway through, until shatteringly crisp. Cool and crumble.
Maple Brown Butter Sauce:
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Melt 4 Tbsp of unsalted butter in a small saucepan. Brown it until nutty.
Maple Whipped Cream:
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Keep everything ice-cold.
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Whisk the cream, maple syrup, and vanilla in a measuring cup until smooth. Pour directly into the dispenser.
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Seal, insert the N2O charger, and fully charge the dispenser. Shake vigorously for about 10 seconds.
