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Pecan Belgian Waffles with Strawberry Sauce

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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.

Pecan waffles with strawberry sauce make a delightful brunch entree.

 

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.

 

LorAnn Oils butter dough bakery emulsion.

 

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.

 

Strawberry sauce

 

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.

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Pecan Belgian Waffles with Strawberry Sauce

Prep Time: 10 minutes

Yield: Approximately 6 (5 inch) waffles

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:
  6. 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.
  7. 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.
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Recipe from past Brunchweek years

Coddled Eggs with Bacon and Cheddar

Coffee Almond Fudge

Pecan waffles with strawberry sauce.

 


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

Pecan waffles with strawberry sauce make a delightful brunch entree.

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! Our BrunchWeek sponsors are helping us give away some great prizes. Thank you so much, sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

 

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

 

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card. Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands. Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family®”.

 

 

Disclaimer: Thank you to #BrunchWeek sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

 

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Chicken and Waffles

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Chicken & Waffles with Honey Pecan Sauce
Chicken & Waffles with Pecan Honey Glaze

I can’t even remember how long I have wanted to make chicken and waffles. Mainly because the one time I had chicken and waffles was at an event and they were terrible. A flat, dry boneless chicken breast over, what appeared to be, a frozen waffle. I knew I could do better, especially using my Grandmother’s fried chicken recipe. Unfortunately I don’t ever remember my Grandmother making this chicken for me but it was my Mom’s go to recipe. My Mom always told me she made her fried chicken just the way her Mom did. So, that’s the way I make it too. It’s easy, nothing really special like hours of brining or soaking in buttermilk but when it’s babied in the frying pan it’s fried chicken perfection. My family loves it. The crust is just crispy enough, but not so crispy that it’s hard to eat. The secret ingredient is chopped fresh Italian parsley added to the seasoned flour. My Mom only used Crisco shortening to fry her chicken in a frying pan. It’s how I make mine too. I use enough shortening that, when melted, is about an inch of liquid.

Let’s talk about the waffle now. We love waffles and a few years ago I asked for a waffle maker for chicwaffrontChristmas. Not just any waffle maker but one that makes two waffles at a time. Well, much to my delight, I found a Cuisinart double waffle maker under the tree. That way I’m not eating breakfast (or dinner) alone. I had never made them at home so thankfully the waffle maker came with a booklet. I made the yeast waffles that could also be an overnight waffle, if you just wanted to make them for breakfast. If you’ve never had a yeast waffle, you’re missing out.

A little chicken and waffles history. The Pilgrims are credited with bringing waffles to America from Holland. The earliest American version of the dish appears in the 1600’s in Pennsylvania Dutch country. It was a waffle topped with shredded chicken and gravy. Thomas Jefferson is credited with starting a waffle craze after returning from France with a waffle iron in the 1790’s. Fried chicken and waffles is a soul food dish that has roots in Harlem. It quickly became popular among jazz musicians in New York.

You could certainly serve this dish without the pecan-honey glaze but I will say it’s a delicious accompaniment. Get the recipe here: Pecan-Honey Glaze.  If there are nut sensitivities, serve with maple syrup, which would also be good.

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Chicken and Waffles

Yield: 4 chicken breasts; 6 waffles

Chicken and Waffles

Make waffle batter in advance. Fry chicken, make waffles as chicken is finishing frying. Place waffle on plate, top with chicken and honey pecan sauce.

Ingredients

  • For the Fried Chicken;
  • 4 Chicken breasts, skin-on, bone-in
  • 2 eggs, lightly beaten
  • 1 Tablespoon water
  • 1 1/2 cups all purpose flour
  • 2 Tablespoons Italian parsley, chopped
  • Salt and pepper, to taste
  • Crisco shortening (not oil), for frying
  • For the Waffles:
  • 1/2 cup lukewarm (105°F) water
  • 1 tablespoon sugar
  • 2 1/4 teaspoons active dry yeast (1 yeast packet)
  • 2 cups whole milk, warmed (about 105°F)
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon baking soda

Instructions

  1. For the Fried Chicken:
  2. Melt Crisco, over medium-high heat, in large frying pan so there is about an inch of liquid once melted.
  3. On a piece of waxed paper or a plate combine the flour, parsley, salt and pepper. In a separate bowl combine the eggs and water and beat lightly.
  4. Dip chicken in egg then dredge in seasoned flour and gently place in hot frying pan, skin side down. Fry, skin side down, for 10 minutes, to set coating, then turn to set coating on other side. Turn chicken frequently throughout frying so as not to burn coating. Manipulate the chicken breast so all sides are browned and cooked. Cooking time is 45 minutes to an hour until juices run clear and there is no pink in thickest part of the breast.
  5. For the Waffles:
  6. At least 8 hours before baking, combine the warm water, sugar and yeast. Let stand 10 minutes, until foamy. Stir in the warm milk, melted butter and salt. Beat in the flour until smooth; this can be done with a hand mixer on low speed.
  7. Wrap bowl tightly with plastic wrap and let stand 8 hours on the countertop; do not refrigerate.
  8. When ready to bake, preheat waffle maker according to manufacture's directions.
  9. While the waffle maker is preheating, stir the eggs, vanilla extract and baking soda into the batter. Using a measuring cup pour batter onto waffle maker. Use a heat proof spatula to spread batter evenly over grids. Close cover and cook according to manufacture's directions. When cooked, remove waffle and repeat with remaining batter. To keep waffles warm place on a rack over a baking sheet in a warm oven (200°F).
  10. When ready to serve place waffle on plate, top with fried chicken and honey pecan sauce.

Notes

Freeze extra waffles for breakfast. Reheat in a toaster.

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Chicken and Waffles are the perfect combination of breakfast and dinner. The honey pecan sauce puts this dish over the top!

 

 

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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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