Although the it seems that we’re taking a bit of a break from the scorching temperatures of last week, here in the Northwest, Its still warm, and I still don’t feel like heating up my house.

So I return to the waffle iron in search of another perfect breakfast.

At first  glance, these waffles might look a little plain, but let me assure you, they’re not.

They’re chock full of pecans, cinnamon and caramel!

They’re even drenched in a maple pecan caramel glaze.

I don’t rneverbashfulwithbutter.comhttp://www.neverbashfulwithbutter.comeally have much of a story to go along with these, other than to tell you, they’re completely delicious, a bit addictive, and perfect for the breakfast lover with a sweet tooth ( though they’re just sweet enough, and definately not nearly as sweet as a dessert waffle.) Amazingly enough, they’re light and fluffy, and perfect for a summertime breakfast.

I Figured since I posted a savoury waffle recipe, I should go ahead and post a tasty sweet waffle recipe as well.

Just a warning, these waffles came out so light and fluffy and delicious, and they were so good, I actually ate a whole stack of them.

So without further ado, Here’s the recipe-

Cinnamon Caramel Pecan waffles-

2 cups all purpose flour
2 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
2 cups milk
1/2 cup vegetable oil
1/2 cup caramel sauce (I used pre-made)
1 cup coarsely chopped pecans
2 tablespoons cinnamon

I recommend letting the milk and eggs set out on the counter for about 15-20 minutes before using them. Cold ingredients lead to less fluffy waffles in this recipe.

In a medium sized bowl, combine the flour, sugar, baking powder, salt, cinnamon and pecans.
In another bowl, combine the egg yolks, milk, caramel sauce and oil. Pour this mixture into the dry ingredients bowl, and stir until just combined (like muffins, small lumps are ok)

In a small mixing bowl, beat egg whites until stiff peaks form (electric mixer- hand or stand both work) Fold the egg whites into the waffle batter.

Fill and bake in your waffle iron according to waffle iron instructions. Each iron has a different capacity, but for my dual 5inch square waffle iron, this recipe made about 12 waffles.

Also, I recommend scooping with a ladle, from the bottom up through the top of the batter when you fill your waffle iron, that way you get a nice amount of pecans, which tend to sink to the bottom, and the rest of the batter on the top.

Also, I made a maple cinnamon caramel glaze for the waffles. Here’s the quick recipe for that-

1/2 cup real maple syrup
1/2 cup caramel sauce (I used store bought)
1/2 teaspoon cinnamon
1/4 cup melted butter
a handful of whole pecans

Mix all ingredients together, making sure that the cinnamon is dispersed through the mixture, add in the pecans and pour over top the hot waffles.

Eat and enjoy! I recommend serving with a nice big glass of milk. Mmm.. Mmm..

-A.

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