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Cinnamon Pecan Waffles CLINTON KELLY

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Use Clinton’s Pancake batter to whip up some Waffles!

cooking spray (to grease)
1 recipe Clinton’s Classic Pancakes
4 tablespoons butter (melted)
1/2 teaspoon cinnamon
3 large egg whites (whipped to stiff peaks)
1 cup pecan halves (finely chopped)
unsalted butter (to serve)
Maple syrup (warmed, to serve)

Preheat the waffle iron. Grease the waffle iron with cooking spray.
To the pancake batter, add butter and cinnamon and gently stir to combine. Fold in the egg whites and nuts at the last minute. Be sure not to overmix; you should see streaks of egg whites in the batter.
Drop 1/2 cup of the waffle batter onto each waffle square of the waffle iron and allow to cook until golden brown and puffed. Remove from the waffle iron to a platter and tent with foil to keep warm. Repeat with remaining batter.
Serve with butter and warm maple syrup.
Tip: You can make the pancake batter in advance and store in an airtight container in the refrigerator. Be sure to stir in the eggs whites and nuts just before cooking so your waffles are fluffy and nuts are crunchy!

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