Sunday, December 29, 2013

Coconut/Pecan Waffles


For those who do not know, a waffle is a leavened batter cooked in a special hinged iron with deep indentations on both sides. This special iron gives the cooked waffles their characteristic shape and surface impression. Waffles are a weekend brunch staple at my house. I'm always up for trying different and new waffle recipes. This weekend, I decided to experiment a bit, and I'm sure glad I did! I came up with these coconut/ pecan waffles that were a hit with my family. These turned out just the way I like them-crisp on the edges and fluffy on the inside. In one word-delicious! Here's how to make them...

Serving Size: 12 waffles.


-Waffle Iron

-1/4 cup measuring cup.

-1 large mixing bowl.

-1 medium mixing bowl.




-2 1/2 cup all-purpose flour.

-3/4 cup granulated sugar.

-4 teaspoons baking powder.

-2 teaspoons malted milk (optional).

-1/2 teaspoon cardamom powder (optional).

-3/4 teaspoon salt.

-2 large eggs at room temperature, beaten.

-2 cups milk.

-1/2 cup heavy coconut milk.

-3/4 cup vegetable oil (I used canola oil).

-1/2 cup finely chopped pecans.



-Preheat your waffle iron according to manufacturer's instructions.

-Combine the first 6 ingredients (dry ingredients) in a large bowl.


-In the medium bowl, combine the eggs, milk (regular and coconut milk) and oil. Whisk to combine.


-Add the egg mixture into the dry ingredients and stir with a whisk until the dry ingredients are moistened. Scrape the sides of the bowl to get any dry ingredients.

-Stir the pecans into the batter.


-Using the 1/4 cup measuring cup, pour the waffle batter into the center of the waffle iron and use a spatula to evenly spread the batter on the waffle iron so that your cooked waffle will not have holes. Cook until the waffle is golden-brown (refer to the waffle iron manufacturer's cooking instructions). Place the waffles in a warm oven as you cook the rest of the batch.


Serving Suggestions:

-Serve warm with a knob of butter (optional) and a drizzle of maple syrup.

-As a breakfast treat, serve a warm waffle topped with a scoop of ice-cream (vanilla ice-cream is great with these).


TIP: If this recipe makes more waffles than you need, you can carefully wrap the leftovers in cling/plastic  foil and store in the freezer. When ready to use, reheat the cooked waffles in a toaster.