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Pecan Sour Cream Waffles
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Photo by Lynne Calamia
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- 1 cup whole milk
- 1 cup sour cream
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon kosher salt
- 1 1/2 cups spiced pecans, roughly chopped
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Procedure
- Heat waffle iron.
- Combine milk, sour cream, eggs, butter, and vanilla in a medium mixing bowl and whisk well to combine. Sift the baking powder, flour, baking soda, cinnamon, and salt into a large bowl and form a well in the center. Add the wet mixture to the well and fold in with the dry. Don't worry if there are a few lumps. Stir in pecans just before cooking.
- When iron is hot, spray lightly with nonstick spray. Spoon 1/2 to 3/4 cup of batter onto the center of the iron and cook until a golden brown crust forms.
- Serve with a generous amount of butter and maple syrup.
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