Pecan Belgian Waffles with Strawberry Sauce
Pecan Belgian waffles with strawberry sauce make a delightful brunch entree.
Equipment
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
- 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.
