Combining thick, golden waffles with a rich praline topping, this dish is perfect for a weekend brunch.
- 3 eggs, separated
- 1 1/2 cups buttermilk
- 8 Tbs. (1 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. plus 2 pinches of kosher salt
- 3 Tbs. granulated sugar
- 1 cup firmly packed dark brown sugar
- 1/2 cup maple syrup
- 8 Tbs. (1 stick) unsalted butter, cut into cubes
- 1 cup roughly chopped toasted pecans
Have all the ingredients at room temperature. Preheat an oven to 200°F. Preheat a Belgian waffle maker according to the manufacturer’s instructions.
In a large bowl, whisk the egg yolks. Whisk in the buttermilk, melted butter and vanilla. Over a sheet of waxed paper, sift together the flour, cinnamon, baking powder, baking soda, the 1/4 tsp. salt and the granulated sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, beat the egg whites until stiff peaks form. Using a rubber spatula, fold half of the egg whites into the batter, then fold in the remaining whites. Cook the waffles according to the manufacturer’s instructions. Transfer to a baking sheet and keep warm in the oven.
In a fry pan over medium-high heat, combine the brown sugar, maple syrup, butter and 2 pinches of salt. Heat the mixture, stirring when the butter begins to melt. Continue to cook, stirring, until the syrup is smooth, about 4 minutes, then stir in the pecans. Remove from the heat and spoon the syrup over the waffles. Serve immediately. Serves 8.