Pecan waffles withraspberry sauce
Pecan Waffles with>Raspberry Sauce recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- Ingredients – Waffles:
- 4 eggs, separated (reserve whites and beat)
- 2 cups buttermilk
- 1-1/3 teaspoons baking powder
- 1-1/3 teaspoons baking soda
- 2/3 cup butter
- 1-1/3 teaspoons vanilla
- 1-1/3 cups sour cream
- 1/3 cup sugar
- 3/4 chopped pecans
- 2-2/3 cups all-purpose flour
- Ingredients – Raspberry Sauce:
- 1/2 cup sugar
- 2 cups apple juice
- 4 Tablespoons corn starch
- 1/4 cup butter
- 1 teaspoon lemon rind
- 1 cup fresh or frozen raspberries
Waffles: Use 3 bowls: 1 for dry mixture, 1 for wet, and 1 for egg whites. Mix wet ingredients; separate eggs and add yolks to wet ingredients. Mix dry ingredients and add to wet ingredients. Beat egg whites and fold into mixture. Spray waffle iron once with non-stick cooking spray and allow to heat up before adding batter.
Raspberry Sauce: Combine sugar and cornstarch; add juice, butter, lemon rind, and raspberries. Cook until thickens to a sauce. Serve warm. Makes 3 cups.
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