Gourmet's Pecan Yeast Waffles
"Needs overnight chill time. This makes a lot. Would be good for entertaining. From Gourmet magazine cookbook. Great instructions."
Original is 12 servings
Ingredients
- Yeast
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- Batter
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- Dry
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- Add ins
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Nutritional
- Serving Size: 1 (203.4 g)
- Calories 468.6
- Total Fat - 30.6 g
- Saturated Fat - 5.7 g
- Cholesterol - 454.2 mg
- Sodium - 427.3 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 4.5 g
- Sugars - 4.4 g
- Protein - 21.3 g
- Calcium - 138 mg
- Iron - 3.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Stir together yeast, warm water, and 1 teaspoon sugar in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Step 2
Whisk together eggs, buttermilk, and oil in a medium bowl.
Step 3
Sift together flour, baking powder, baking soda, salt, sugar into a large bowl.
Step 4
Add egg mixture and whisk until combined but still lumpy
Step 5
Add yeast mixture and whisk until combined but still lumpy.
Step 6
Refrigerate, covered, for at least 8 hours.
Step 7
COOK THE WAFFLES: Bring batter to room temperature, then stir in pecans.
Step 8
Meanwhile, preheat oven to 250°F and preheat waffle iron.
Step 9
Brush waffle iron lightly with vegetable oil, Pam spray and spoon batter into hot waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spread batter evenly.
Step 10
Cook according to manufacturer's instructions, then transfer directly onto oven rack to keep warm. (Don't stack waffles; they will stay crisp if kept in one layer.)
Step 11
Make more waffles with remaining batter in same manner.
Tips
No special items needed.
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