Categories: Breakfast, Waffles

Ingredients

• Bourbon-Peach Preserves
• 1 1/2 cups peach preserves
• 1/4 cup Bourbon
• Waffles
• 1 cup pecan pieces, toasted in a dry skillet until fragrant
• 1 cup unbleached all-purpose flour
• 3/4 cup cornmeal, preferably stoneground
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs, separated
• 1 1/2 cups milk
• 6 tablespoons unsalted butter, melted

Directions

1. To make the preserves: add the peach preserves and bourbon to a small saucepan; warm over medium heat; set aside.

2. To make the waffles: chop ¾ cup pecans in a food processor until they are uniformly fine.

3. Add the flour, cornmeal, sugar, baking powder, and salt; continue processing until the mixture forms a fine meal.

4. Transfer to a bowl; whisk in the egg yolk one at a time, followed by the milk and melted butter.

5. In another bowl, beat the egg whites with an electric mixer until stiff but still glossy.

6. Heat a greased waffle iron; fold in egg whites into the batter.

7. Cook the waffles one at a time, following the directions from the waffle iron manufacturer; they should be crisp and brown when done.

8. Serve the waffles individually as they are ready or hold them briefly in a warm oven until all are finished.

9. Sprinkle each with a portion of the remaining pecans and accompany them with softened butter and warm Bourbon-Peach Preserves.

Email to a friend | Print this recipe | Back