Banana-Pecan Waffles

A version of a recipe from Sunset Magazine with whole wheat flour and vanilla.
Makes 8 to 10 Belgian-style waffles, enough to serve 4 for breakfast.

Ingredients:

• ½ c flour
• ½ c whole wheat flour
• 1 tbsp sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 2 eggs
• ¾ c milk
• 1 banana
• ½ c sour cream
• ¼ c butter
• ¼ tsp vanilla paste
• ¾ c pecans

Toast the pecans for about 10 minutes at 350°F and then chop them up. Melt the butter.

Combine the dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Separate the eggs, putting the whites in the bowl of an electric mixer and the yolks in medium-sized bowl.

Mash the banana into the yolks and add the other wet ingredients: milk, sour cream, melted butter, and vanilla.

Add the wet mixture to the dry mixture and stir until just combined. Stir in the pecans.

Beat the egg whites on high until soft peaks form, then fold into the batter.

Cook in a Belgian (deep) waffle machine. Serve with sliced banana, yogurt, and maple syrup.

Sorry - no photo yet.