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.) 

INGREDIENTS

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

Directions

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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