Going off of notes from version #5 of these waffles, I upped the fat content a little (by replacing some of the water with whole milk). I’ve also incorporated some chopped toasted pecans into the mix.

Once I have the recipe nailed down, I’m going to work on a syrup and cream topping. The syrup is likely to be a reduced apple cider and maple hybrid, while the cream will likely be a Mexican vanilla pastry cream lightened with a bit of crème chantilly.

Pecan Waffle

makes 1 round American-style “Belgian” waffle

62.3g
41.8g
5.6g
3.4g
1.3g
63.5g
50g
4.5g
15.0g chopped pecans
28.0g egg whites (from an egg heated in a very warm water bath) whipped to soft peaks

Preheat the waffle iron to 187°C/370°F

1. Cook ~92g raw pecans on a baking sheet for 10 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 the 50g of milk into the dry ingredients and pecan paste, and mix to blend thoroughly. It will be a somewhat thick paste.

5. Add the water and chopped pecans and finish blending the batter.

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

7. 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.