Friday, April 12, 2013

Almond waffles

This recipe is based off of an Alton Brown recipe you can find Here

The two things I changed was using almonds instead of Pecans, and whenever I make waffles I always beat the egg whites separately until they are stiff and then fold them in just before I cook them (to keep them airy and fluffy.) 

1 cup whole milk
1 cup sour cream
2 eggs
3 tablespoons butter, melted
1 teaspoon vanilla
2 teaspoons baking powder
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch kosher salt
1/2 cup pecans, toasted and chopped fine
Heat waffle iron. Combine wet ingredients and whisk well to combine. Sift dry ingredients into a large bowl and form a well in the center. Add the wet mixture to the well and fold in with the dry. Don't worry if there are a few lumps. Stir in pecans just before cooking.
When iron is hot, spray lightly with non-stick spray. Spoon 1/2 to 3/4 cup of batter onto the center of the iron and cook until a golden brown crust forms.
Serve warm with burnt peach ice cream
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