RCI-BR.008.0222.001
Watson Estate Nut Waffles
Purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1931. Notation on card said this was served every Sunday (with variations) for over 30 years in Grandpa Jack’s house.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 4 teaspoons
- ½ teaspoon
- 2 unit
- 1-1/4 cups
- 1/3 cup
- ½ cup
Method
1
Preheat the waffle iron according to manufacturer instructions until the indicator light signals it is ready.
2
Combine flour, baking powder, and salt in a large mixing bowl, stirring with a whisk or fork to evenly distribute the leavening agents.
3
Crack eggs into a separate bowl and beat them together, then whisk in the milk and melted butter until fully combined.
4
Create a well in the center of the dry ingredients and pour the wet mixture into it, stirring until just combined—the batter should be slightly lumpy.
1 minutes
5
Fold the chopped pecans into the batter using a spatula or wooden spoon until evenly distributed.
6
Lightly grease the hot waffle iron with butter or cooking spray if needed, then pour approximately ¾ cup of batter into the center of the waffle iron.
1 minutes
7
Close the waffle iron and cook until the steam subsides and the waffle is golden brown and crispy on the outside, typically 4–5 minutes per waffle.
4 minutes
8
Transfer the cooked waffle to a serving plate and keep warm while repeating the process with the remaining batter.
9
Serve the waffles warm with desired toppings such as maple syrup, whipped cream, or fresh berries.