Pecan Waffles

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. You will need a waffle iron that can be used on the stove, or an electric waffle maker.

Preparation time 20 minutes
Cooking time 15 minutes
Makes 4

Ingredients for pecan waffles

1 cup (140g) plain flour
1 tsp baking powder
1⁄2 tsp ground cinnamon
1 tbsp caster sugar
1 large egg, separated
200ml skim milk
1 tbsp salt-reduced polyunsaturated spread, melted
1 tbsp finely chopped pecans

For the sauce
1 large, ripe pear
1⁄3 cup (80ml) maple syrup
1⁄2 cup (50g) pecans
1⁄2 cup (100g) blackberries

Preparation method for pecan waffles

1. First make the maple and fruit sauce. Cut the pear lengthways into quarters and cut out the core, then dice finely. Put into a small heavy saucepan and add the maple syrup. Warm gently, then remove the pan from the heat. Stir in the pecans and blackberries. Set aside while making the waffles.

2. Heat and lightly oil the waffle iron or waffle maker according to the manufacturer’s instructions.

3. Meanwhile, make the waffle batter. Sift the flour, baking powder, cinnamon and sugar into a mixing bowl. Make a well in the centre and add the egg yolk and milk. Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter. Whisk in the melted spread, then stir in the finely chopped pecans.

4. Whisk the egg white in a separate bowl until stiff peaks form. Pile it on top of the batter and, using a large metal spoon, fold it in gently.

5. Spoon a small ladleful of batter into the centre of the hot waffle iron or maker, then close the lid tightly. After about 3 minutes, open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron.

6. Lift the cooked waffle from the iron using a round-bladed knife. Keep warm while cooking the rest of the waffles.

7. Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauce boat or serving bowl. Serve with the warm waffles.

Some more ideas…
Parmesan waffles Omit the cinnamon, sugar and pecans from the batter. Instead, sift the flour with a good pinch each of black pepper and cayenne pepper. Add 2 tbsp freshly grated parmesan cheese before folding in the egg white. Omit the fruit sauce.

To keep waffles warm, spread them in a single layer on a rack in an oven set to its lowest temperature.

Use walnuts instead of pecans, and either maple syrup or honey in the sauce.