In place of maple syrup, try homemade Maple Butter (page 274) with these deliciously nutty waffles. Buttermilk makes these waffles especially crisp and light.

　　

Ingredients

makes 6 to 8 waffles

　　3 1/2 cups all-purpose flour

　　2 tablespoons baking powder

　　2 teaspoons baking soda

　　1 teaspoon kosher salt

　　8 extra-large eggs

　　4 cups buttermilk

　　1/2 pound (2 sticks) unsalted butter, melted and cooled, plus more for the waffle iron

　　1/2 cup chopped pecans

　　

Step 1

Combine the flour, baking powder, baking soda, and salt in a large bowl; set aside.

　　

Step 2

Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 1 minute, or until frothy. Add the buttermilk and beat until well combined.

　　

Step 3

Gradually add the flour mixture to the egg mixture and beat until smooth. Pour in the butter and beat well.

　　

Step 4

Preheat a waffle iron to medium or 375°F. Lightly butter the waffle iron, unless your iron is well seasoned.

　　

Step 5

Pour about 3/4 cup batter—or enough to cover about two-thirds of the grid surface—onto the iron. Sprinkle with some of the pecans.

　　

Step 6

Close the lid of the waffle iron and allow the waffle to cook for 3 to 5 minutes. You’ll know the waffle is ready when steam stops coming out of the sides of the waffle iron and the top of the waffle iron is easy to lift. If the top seems to stick a little, give the waffle another minute and try again. Gently dislodge the waffle from the waffle iron with the tines of a fork. The waffle should be golden brown.

　　

Step 7

Be sure to let the iron heat up again; then repeat with the remaining batter and pecans. Serve warm. (The waffles may be kept warm in a preheated 200°F oven for up to 10 minutes.)

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.