Ingredients: |
Ingredients: 2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray
1 recipe Pecan Butter, recipe follows
1 recipe Black Pepper Candied Bacon, recipe follows
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Directions: |
Directions:Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately, topped with Pecan Butter and Candied Bacon.
Pecan Butter:
1/2 cup pecan pieces
8 tablespoons butter, (1 stick), at room temperature
1 tablespoon minced shallots
1/2 teaspoon salt
Preheat the oven to 400 degrees F.
Spread the pecans on a baking sheet and lightly toast in the oven for 5 to 7 minutes. Remove from the oven and let cool, then coarsely chop.
Combine the butter, pecans, shallots and salt in a medium bowl and mix well with a rubber spatula. Spoon the butter mixture into the center of a sheet of plastic wrap or waxed paper, forming a log about 1-inch in diameter. Fold the wrap over the butter and gently push in and under to form a smooth cylinder. Twist the ends to seal. Refrigerate until firm, about 1 hour. (Refrigerate for up to 1 week or freeze for up to 1 month.)
Slice and serve on top of the waffles with the candied bacon.
Black Pepper Candied Bacon:
2 teaspoons vegetable oil
1 cup packed light brown sugar
1 tablespoon coarse ground black pepper
1 pound thinly sliced bacon
Preheat the oven to 350 degrees F. Line a broiler pan with aluminum foil, and position broiler rack on top of pan. Lightly coat the rack with the vegetable oil.
Combine the brown sugar and black pepper in a shallow dish, stirring to mix well. Press 1 side of each slice of bacon firmly into the spiced sugar to coat well. Arrange the slices of bacon on top of the broiler rack in a single layer, sugared side up. If there is any sugar remaining in the dish, sprinkle it evenly on top of the bacon slices. Bake until the bacon is crisp and the sugar is bubbly, 15 to 20 minutes. Transfer to paper towels to drain briefly, then to a plate or serving dish to cool. (Can be made several hours ahead) Serve warm or at room temperature.
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Personal
Notes: |
Personal
Notes: On one occasion, Hailey and I slept over at Grandma Hansen's house. Because we stayed up late watching musicals the night before, Grandma let us lay around watching more musicals while we ate waffles. The waffles were so amazing we just kept eating them. After we said we were full, Grandma said, "We I sure hope so, you each had 8!" Even though I can still pack away grub, I doubt that I could eat 8 Belgian waffles! I stole this recipe from Emeril Lagasse.
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This recipe for Belgian Waffles at Grandma's is from