1tablespoonpacked brown sugarI used Imperial Sugar
4teaspoonsbaking powder
1/4teaspoonsalt
3/4cuppecans
For strawberry sauce:
1 1 /2cupsfresh or frozen strawberries
1teaspoonsugar or moreto taste (I used Imperial Sugar)
1teaspoonLorAnn Strawberry Bakery Emulsion
3tablespoonsorange juice
1teaspooncornstarch
Instructions
Heat waffle iron and brush with vegetable oil, if necessary.
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.
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.
Carefully remove and repeat with remaining batter. Serve with strawberry sauce.
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.
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.