Buttermilk Pecan Waffles


I bought a box of Cream of Wheat and was looking for other recipes to use it up when Myrna brought me some buttermilk left from her butter-making.  This recipe from “www.creamofwheat.com” was a great way to use both. 
My small, round waffle maker produced 8 thin, crispy waffles from this recipe, using a rounded half cup per waffle.  I put any extras on a rack and let them cool, and then I freeze them for busy days.  I separate mine with 2 sheets of waxed paper and put them in a gallon freezer bag to store them.  They never last long.  Try them with fruit and whipped cream for a real treat.         
                         Buttermilk Pecan Waffles
  2        cups  all-purpose flour (9 ounces)
     1/3 cup  Cream of Wheat Hot Cereal -- (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
  4        teaspoons  baking powder
  1        cup  milk
  1        cup  buttermilk
  2        eggs
  6        tablespoons  butter -- melted
  1        cup  chopped pecans (4 ounces)
COMBINE flour, Cream of Wheat and baking powder in medium bowl; set aside.
BEAT milk, buttermilk and eggs in mixing bowl with wire whisk until well blended. Stir Cream of Wheat mixture into egg mixture. Add melted butter and mix well to combine. Stir in pecans.
POUR into hot waffle iron and bake until golden brown.
 Yield:  "8 Waffles."  Approximately 1 quart of batter.

Per Serving: 340 Calories; 22g Fat (55.9% calories from fat); 8g Protein; 30g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 397mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

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