I just tried out my second Pecan Waffle Experiment, and it turned out much better than the first. There was still some sticking, so I’m making yet another set of modifications to the recipe.

I’ve also been searching for other pecan waffle recipes, thinking someone may have worked on this before and could offer some general insights into ratios, but it seems all the recipes are of the “mix in” variety. Religious as I am about waffles, I see them not so much as pecan waffle recipes as waffle recipe that happen to have some pecans in them. So here’s the latest pass at a true pecan waffle…

Pecan Waffle

makes 1 round American-style “Belgian” waffle

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 ~40g of the water into the dry ingredients and pecans, and mix to blend thoroughly. 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 4 minutes 25 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.