Sunday, November 18, 2012

Pecan Waffles

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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