Pecan-Oatmeal Waffles
By: Eliza Adam
Published: Wednesday, February 2, 2011 - 10:14pm

Ingredients




 cups all-purpose flour
1 1/2 cups rolled oats
1/2 cup granulated sugar
2 teaspoons tablespoons plus 2 baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
7 large eggs
4 cups buttermilk
 cup butter, melted
 cup toasted pecans, coarsely chopped

Preparation

1 Combine the first seven ingredients in a large bowl.  Make a well in the middle of the mixture. 2 Combine eggs with the buttermilk and mix well; pour this into the dry mixture.  Stir until it’s almost combined, pour in the melted butter and then mix just until the butter is worked in.  Refrigerate the mixture for 12 hours. 3 Preheat the waffle iron.  Stir in chopped pecans to the batter.  Pour about 3/4 cup of batter into the waffle iron and cook until they are golden, crisp, and cooked through.  Serve with blackberry curd and maple syrup.

About


Source: adapted from Breakfast & Brunches by The Culinary Institute of America