This stack of Buttery Pecan Waffles took over me today. I couldn’t resist them. All the butter & syrup might totally negate the use of WW flour and wheat germ, but they were well worth it!
Adapted from The Betty Crocker Cookbook
Note: 1 3/4 c. of all-pourpose flour can be used if you want to omit the WW flour.
Buttery Pecan Waffles
1 c. WW flour
3/4 cup AP flour
1 T. baking powder
1/4 t. salt
1 3/4 c. milk (plus a little)
1 stick butter, melted (not hot)
2 T. wheat germ
1 c. chopped pecans
Whisk together dry ingredients in a large bowl. In a separate bowl, lightly beat eggs then add 1 3/4 milk and melted butter. Stir lightly. Add egg mixture all at once to dry mixture, add pecans and stir until just combined. Batter will be thick and somewhat lumpy. I usually add a little extra milk when using WW flour because the batter tends to be thicker and drier and doesn’t spread as well on the waffle iron.
Cook in pre-heated waffle iron. Top with lots butter and syrup and ENJOY!