I’ve always been averse to buttering the iron, but adding that step worked too well in my last go-round with the Pecan Waffle here. So it looks like I can now scale back on some of the work-arounds I’d been structuring into the recipe; the gluten is back out, and I think I can tone down the butter, too. I’m also adding in a little more pecan to help kick up the flavor even more.

Ultimately, I’m aiming to add some toasted pecans to the mix, as well. Although I may simply pre-toast the ones I’m grinding into butter. The aim is to have a very expressive pecan flavor, yet one that’s far from being heavy-handed.

Pecan Waffle

makes 1 round American-style “Belgian” waffle

28.0g 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. Very quickly, using a pastry brush, lightly coat the iron with butter. Immediately pour the mix in 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.