My last experiment with the Pecan Waffle was a taste sensation, but it also stuck to the iron and ripped apart.

For this new iteration, I’ve switched to all bread flour, and I’ve slightly reduced the sugar and butter ratios. The temperature has also been reduced, and the cook time has been increased. While I expect to still have some stickiness, I’m hoping it will now be much more manageable. In the event it doesn’t quite shake out, I’ll tinker more with cook time/temp, before beginning to add a small amount of wheat gluten.

Pecan Waffle

makes 1 round American-style “Belgian” waffles

29.4g egg whites (from an egg heated in a very warm water bath) whipped to soft peaks

Preheat the waffle iron to 191°C/375°F

1. Using a food processor, grind the pecans to a paste. Set aside.

2. Mix all of the dry ingredients in a medium bowl. Then add the pecan paste, but do not mix yet.

3. Whip the egg whites to a soft peak, and set aside. Note: Stiff peaks are too firm and won’t blend well in such a wet batter.

4. Pour the melted butter and about 1/2 of the water into the dry ingredients and pecans, and mix to blend. It will be a somewhat thick paste.

5. Add the remaining water and finish blending the batter.

6. Add the egg whites to the batter, carefully folding them in, until the batter is smooth.

7. Pour the mix into the preheated iron and cook for 3 minutes 50 seconds.

Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.