Pecan & Molasses Waffles With Apple Butter
December 01, 2019
"These waffles will make a special treat for breakfast topped with homemade apple butter and maple syrup."
- FOR APPLE BUTTER
- Serving Size: 1 (285.9 g)
- Calories 818
- Total Fat - 60.3 g
- Saturated Fat - 30.1 g
- Cholesterol - 414.8 mg
- Sodium - 713.5 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 2.9 g
- Sugars - 19.4 g
- Protein - 18.2 g
- Calcium - 332.6 mg
- Iron - 2.9 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Sift flour with baking powder and salt. Beat egg whites until they hold soft peaks and set aside.
Beat yolks with molasses and milk. Pour slowly into the dry ingredient, stirring to prevent lumping.
Add butter and beat until batter is smooth, then fold in egg whites and pecans.
Bake in hot waffle iron according to manufacturer's instructions allowing 2 waffles per serving.
It is best not to stack waffles when turning them out of the waffle iron so that they won't steam and turn soggy. When I'm not pressed for time, I place them on the oven directly on the rack to allow air to circulate so that the waffles retain their crispiness and stay warm. If oven space is taken up, place them on a regular rack.
Serve hot with Apple Butter and maple syrup.
Heat 1 tablespoon of butter in a small saute pan until foamy. Add apple slices and saute until very soft but not brown. Add honey and cinnamon. Cook for 5 minutes.
Force apple through a strainer. Cool, then refrigerate until well chilled.
In a mixer or food processor, combine chilled apple mixture and 1/2 cup softened butter; process until very smooth. Refrigerate if too soft.
Advance Preparation: Apple Butter may be made several days in advance and refrigerated, tightly covered.
Tips & Variations
No special items needed.