My last pass at the recipe finally got the texture almost perfect, thanks in great part to a last minute decision to toast the pecans before grinding them. The extra fluidity it gave, not to mention the bump in flavor, has been a long time coming.

The waffle is now crispy on the outside and light on the inside.  Yet there needs to be a little more fattiness, and I want to bring up the pecan flavor even more. So this new version increases the amount of ground pecans, nudges the sugar content up slightly, and cuts back a little on the butter.  If all goes well here, I think I’m going to weave in some chopped and toasted pecans to give that final kick.

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. Cook raw pecans on a baking sheet for 15 minutes in a 149°C/300°F oven. Allow them to cool and then, 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 ~50g 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 20 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.