Waffle House Pecan Waffles – Is This The Secret Recipe?
This morning I was supposed to be on my way to Memphis TN for the St Jude Memphis Marathon Weekend. There are a couple of reasons why I am not making that trip today. One of them has to do with the very icy conditions expected in Memphis this weekend.
For me the marathon weekend is not so much about running as it is about friendship and fun and helping those precious babies at St Jude.
Part of our journey north to Memphis has always included a stop at the Waffle House in McComb Mississippi. It’s like most Waffle Houses across the country. The booths are small, the people are friendly, the coffee is hot and the pecan waffles are sent down from heaven and baked to perfection.
What is it about these waffles that make them so much better than mine? I think it is the secret recipe the Waffle House chefs use to blend the batter and mix in the pecans. If you really love a good waffle and are wanting to fill your belly with warm cake like goodness to start your day. Try this very close to what we believe is the actual recipe for the Pecan Waffles at Waffle House. This recipe comes from the foodie website, Damn That Looks Good.
3/4 cup pecans
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 cup whole milk
1/2 cup buttermilk
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled, plus more for brushing and topping
1/4 cup vegetable shortening, melted and cooled
Maple syrup, for topping
Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.
Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.