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La Belle Cuisine
Emeril’s Pecan Waffles
With Banana Syrup
Good Morning America
you’re a waffle lover, this is the recipe for you. The pecan and banana
can pour right into other dishes, like vanilla ice cream,
corn bread. If your waffle iron isn’t nonstick, you
will have to
lightly oil it. Read the instructions to find out how."
1/4 pound (1 stick) plus 2 tablespoons
1 cup pecan pieces
2 medium-sized ripe bananas, peeled and
1/2 inch thick slices
2 cups pure maple syrup
1 1/2 cups bleached all-purpose flour
1/3 cup ground pecans
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large egg yolks
1 teaspoon pure vanilla extract
1 3/4 cup milk
2 large egg whites
1. Heat 2 tablespoons of the butter in a medium-sized sauté
2. Add the pecan pieces and cook, stirring, until golden, 2
to 3 minutes.
3. Add the banana slices and syrup and bring to a simmer.
4. Set aside and keep warm.
5. Combine the flour, ground pecans, sugar, baking powder and
in a medium-sized mixing bowl.
6. In a large mixing bowl, beat the egg yolks and vanilla together
7. Beat the milk and the 1 stick of melted butter into the
8. Fold the flour mixture into the egg mixture.
9. Stir until combined, yet still slightly lumpy.
10. In a small mixing bowl beat the egg whites until stiff
11. Gently fold into the batter, leaving little fluffs.
12. If using a Belgian waffle iron, pour 1 cup of the batter
of a preheated and lightly greased waffle iron. (Regular
take only about 1/2 cup.)
13. Close the lid. Do not open during cooking time.
14. For the Belgian waffle iron, cook until golden and crisp, 3 to 4
minutes. Smaller waffle irons will take 1 and 1/2 to 2 minutes.
15. Serve waffles hot with the pecan and banana syrup.
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