Pecan Belgian Waffles with Strawberry Sauce

Sharing is caring!

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of my pecan Belgian waffles with strawberry sauce. All opinions are mine alone.

I love waffles, my kids love waffles, my husband, not so much. I don’t make waffles as often as I used to so when I made these pecan Belgian waffles with strawberry sauce a few Sundays ago the kids were delighted. This waffle recipe has just a touch of sweetness from the small amount of brown sugar.

What really gives these pecan Belgian waffles with strawberry sauce their amazing flavor is the bakery emulsions from LorAnn’s. The first time I used the buttery dough bakery emulsion, in the Italian Almond Cookies, I could immediately tell a difference. The cookies had a delightful yet subtle butter flavor.

So I thought I’d give it a try in this waffle recipe. I was right to do so. The one teaspoon I used elevated the flavor like I never imagined.  You may be wondering what a bakery emulsion is. From the LorAnn website: A baking emulsion is a flavor suspended in a base containing mostly water.  In contrast, baking extracts are flavors suspended in a base containing mostly alcohol. What I love about the emulsions is the pure flavor and scent. It is not medicinal like imitation flavors can be.

I thought why not add a bit of the strawberry emulsion to the strawberry sauce. It elevated the flavor there too. Rather than mixing the pecans into the batter, because someone didn’t want them, I tossed them into the batter once I poured it onto the waffle iron.

Pecan Belgian Waffles with Strawberry Sauce

Yield: Approximately 6 (5 inch) waffles

Prep Time: 10 minutes

Total Time: 10 minutes

Pecan Belgian waffles with strawberry sauce make a delightful brunch entree.

Print

Ingredients

• 2 eggs (I used England's Best)
• 2 cups flour
• 1 3/4 cups milk
• 1 teaspoon LorAnn Buttery Sweet Dough Bakery Emulsion
• 1/2 cup vegetable oil
• 1 tablespoon packed brown sugar (I used Imperial Sugar)
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup pecans

For strawberry sauce:

• 1 1 /2 cups fresh or frozen strawberries
• 1 teaspoon sugar or more, to taste (I used Imperial Sugar)
• 1 teaspoon LorAnn Strawberry Bakery Emulsion
• 3 tablespoons orange juice
• 1 teaspoon cornstarch

Instructions

1. Heat waffle iron and brush with vegetable oil, if necessary.
2. In a large bowl, beat eggs until fluff. Beat in flour, milk, LorAnn Buttery Sweet Dough Bakery Emulsion, oil, brown sugar, baking powder and salt just until smooth. Stir in pecans.
3. Pour about 1/2 to 3/4 cup batter onto center of hot waffle iron. Close lid and cook according to your manufacturer's directions.
4. Carefully remove and repeat with remaining batter. Serve with strawberry sauce.
5. To make strawberry sauce: In a medium saucepan combine strawberries, sugar, LorAnn strawberry bakery emulsion. Heat to boiling then reduce to simmer. Using forks, a potato masher or pastry blender (my favorite), gently mash the strawberries.
6. In small bowl or ramekin, combing orange juice and cornstarch until dissolved. Add to strawberry mixture. Continue to simmer, stirring occasionally until thickened. Serve with waffles.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lorann Oils Bakery Emulsions Natural & Artificial Strawberry Flavor, 4 oz

Recipe from past Brunchweek years

Coddled Eggs with Bacon and Cheddar

Coffee Almond Fudge

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts!