Waffle House Giant Pecan WafflesBrooke McLay
Homemade waffles can be a real crapshoot. Finding a recipe that bakes up light, crisp, and melt-in-your-mouth fluffy is as difficult as trekking through the Andes with Bear Grylls. It’s not easy. Sometimes, it’s downright treacherous.
Well, my culinary friends. You may put down your pickaxes and shovels. For, this recipe is the lightest, crispest way to make waffles from your home. With the addition of chopped pecans, they cook up identical to those the Waffle House has made famous. You’ll never have to trek into the unfriendly land of waffle recipes again because this is the last and best recipe in all the land. It’s simply splendid. Or, in the words of Bear Grylls, “Awesome!”
Light & Crisp Pecan Waffles
- 2 eggs
- 2 cups milk
- 1/3 cup canola or vegetable oil
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup chopped pecans
In a blender, beat the eggs, milk, and oil until frothy. Stir all of the dry ingredients together until well mixed. Make a well in the center of the dry ingredients, pour the wet mixture into the well, then stir just until the mix is moistened. Spoon onto a hot waffle maker and cook until golden brown.
Serve with your favorite maple syrup and a heavy pat of butter.