Today we woke up to a winter wonderland in Calgary. It has been blowing and snowing all. day. long. It kind of sucks for my trip to the mall but it is great for lazing around the house and making a few new recipes.
Evan requested that I make waffles this morning. I decided to double the batch to make enough to freeze. Frozen waffles and pancakes make great weekday breakfast items for Evan. You just pop the frozen waffle or pancake in to the toaster.
So, why pecan waffles. You see, I am from the South and we love pecan ANYTHING. I have many an awesome memory of eating late night pecan waffles at The Waffle House in Tuscaloosa when I was in University. They are so, so good!
Amount Per Serving: Calories: 542 Saturated Fat: 10g Cholesterol: 121mg Sodium: 320mg Carbohydrates: 64g Fiber: 2g Sugar: 14g Protein: 13g
Notes: If you are going to double the recipe, it is probably easiest to make it in to two batches. I didn’t and my blender was VERY full. Also, make sure your pecans are chopped in to small pieces or it can keep your waffle iron from closing properly. To keep your waffles crisply while you are making them, preheat your oven to 200 degrees and put them in there to stay warm.