Buttermilk Pecan Waffles

Crispy Outside, Tender Inside

10 ounces (about 2 cups) all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

1 tablespoon sugar

1 cup chopped pecans

2 large eggs

1 ½ cups buttermilk

1 teaspoon vanilla

4 tablespoons melted butter

1 cup ice-cold club soda

Plug in your waffle iron to get it nice and hot.

Combine the dry ingredients in a bowl including the pecans. You will be adding the liquid to this so choose accordingly.

Separate the eggs and whisk the the egg yolks, buttermilk, vanilla and melted butter in a bowl.

Whisk the egg whites to stiff peaks in a small bowl.

Gently fold the whites into the liquid ingredients.

Pour the club soda into the liquid ingredients and gently combine, less is better.

Pour the liquid ingredients on top of the dry and fold them all together gently.

Cook the waffles according to the waffle iron directions. For mine that is 1 cup of mix cooked for 6 minutes.

I've tested tons of waffle irons and by far the best was the Presto FlipSide. Cheap, easy to store, awesome.

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