Before pancake morning, there was waffle morning.  And before there was waffle morning, there was Saturday dad’s Belguim waffles loaded up with butter, berries and whipped cream sprayed into a tall mound from a can.  And before that, there was Grandpa’s thin and crispies, baked table-side with an old fashioned egg timer ticking down the 3 minutes until the next was ready to be devoured.  I come from a long line of wafflers, and its only with the lack of 220V waffle iron that we switched to those disk-like substitutes.  A recent trip back to Austin rekindled our old tradition.

Dad and Grandpa use the same Betty Crocker 1950s recipe, but I broke the mold with this heartier version.  I carried over many of their tricks – whipping the egg whites before folding them in at the last minute, checking for the instant when the steam over the iron dissipates to let you know when they are good and crispy done.  I picked up a few tricks of my own along the way – tenting the finished waffles to maintain the crisp edges, making enough to ensure leftovers for the rest of the week (toast them).  I use a Belguim style waffle iron (not by choice, but it seems to be the popular option these days, and this was the only option at Goodwill when I needed one, for $6), and two of these, one classic with butter and syrup, the other a nod to my dad with yogurt and fruit, completely fill me up.


Pecan Whole Wheat Waffles (adapted from Eating for Pregnancy*)

  • 3/4 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp Sugar
  • 1/2 tsp salt
  • 3 eggs, separated
  • 6 Tbsp butter, melted
  • 2 cups milk
  • 1/2 cup finely chopped pecans
  1. In large bowl, whisk together flours, powder, sugar and salt.
  2. In a measuring cup, whisk together milk and egg yolks.  Whisk into the flour mixture.  When almost completely combined, add butter and whisk until smooth.
  3. Heat waffle iron while batter rests.
  4. In a small bowl, beat egg whites until fluffy.  Right before you are ready to start making waffles, fold the egg whites and pecans into the batter using a rubber spatula.  Combine completely, but make sure you don’t mix out all the air you added in the extra step of beating the whites.
  5. Fill waffle iron adequately (mine takes 3/8 cup batter for each waffle – 3/4 cup for the iron).  For those you will eat immediately, cook them completely.  If you know they are going to be leftover, leave them slightly less done.  You can store them for a day or two in a plastic bag in the fridge, or put them in the freezer for your personal Eggos.
  6. Serve immediately from the iron, and top with delicious things like berries, coulis, yogurt, salted butter, REAL maple syrup, almond butter, bananas, more pecans, or even whipped cream from a can.
* Plenty of non-pregnant friends and family have enjoyed these waffles without immediately morphing to a pregnant state (although if you eat too many, maybe you can call it a baby bump?).  The book just tells you how to make good, wholesome food while you are pregnant, and has nothing to do with eating to get knocked up.  Just in case you were worried.
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