This recipe comes from a cookbook that was published in 1959 called the Mary Margaret McBride Encyclopedia of Cooking. The book has some really great recipes in it.
Pecan Waffles
2 cups sifted flour
3 teaspoons baking powder
2 tablespoons sugar (optional)
1 teaspoon salt
3 eggs, separated
1-1/4 cups milk
4 tablespoons vegetable oil
1 cup chopped pecans
Sift dry ingredients. Beat egg yolks. Add milk and melted shortening. Beat thoroughly. Add to dry ingredients. Combine quickly by using a whisk. Gently fold in eggs whites, beaten stiff but not dry. Add chopped pecans. Bake in a waffle maker for about 3 to 4 minutes. Serve with a pat of butter and heated maple syrup.
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