Yield: 6 servings
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg, yolk and white separated
- 1 tablespoon granulated sugar
- 2 tablespoons butter, softened
- 1 teaspoon vegetable oil (Conola)
- 1/2 cup half-and-half
- 1/2 cup milk (if you do not have half-and-half increase milk to 1 cup)
- 1/4 cup buttermilk
- 1/4 teaspoon vanilla extract
- 1/4 cup chopped pecans
1. Grease Waffle Iron liberally and heat
2. Combine all ingredients except egg. Mix well
3. Beat egg yolk and pour into flour mix.
4. Beat egg white in a separate bowl until stiff peaks form (looks like whipped cream)
5. Gently fold beaten egg white into batter mixture. Do NOT over mix - don't worry about small lumps. You will not notice them in the cooked waffles.
6. Pour 1/3 to 1/2 cup of batter into center of hot waffle iron and bake until steam stops coming from edges of iron (about 3-5 minutes).
7. Note: In step 5, the batter consistency should be thick, but easy to pour (like a thick syrup or gravy). Add milk or flour as necessary to get the proper batter consistency. If too thin, add flour. It too thick, add milk. You may need more or less than the milk called for.
NOTE: The amount of batter used per waffle will depend on the size of your waffle iron. If you are using a small or unusually large iron you will need to vary the amount of batter used.
NOTE #2: Watching for the steam to stop in order to determine if the waffle is done does not work with all irons. Try to avoid peeking but with a new waffle iron or one you are not familiar with...you may need to peek.