PECAN WAFFLES (LIKE WAFFLE HOUSE)
Source: Marbalet from A Taste of Home Magazine

Note from source: Two versions of copy cat Waffle House pecan waffle recipes have appeared in Taste of Home Magazine, since I began subscribing in 1993. The first one is made with buttermilk; the 2nd one tastes closer to the Waffle House version, to me, though...

2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
2 cups buttermilk
1/2 cup margarine, melted
3 Tablespoons pecans, chopped

Combine the flour, baking powder, baking soda and salt; set aside.

In a mixing bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter.

Pour about 3/4 cup batter onto a lightly greased pre-heated waffle iron. Sprinkle with a few pecans.

Bake according to manufacture's directions until golden brown. Repeat until batter and pecans are gone.

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PECAN WAFFLES
Source: Marbalet from A Taste of Home Magazine
Recipe by: Sue Klapper
Yield: 8-10 waffles (4 1/2-inch waffle size)

Note from source: This 2nd one is from the Dec/Jan 1995 Taste Of Home Magazine issue, on page #34. It was submitted by Susan Jansen from Smyrna, GA. Her notes are: "I've tried for years to duplicate a delicious waffle I ate a restaurant chain here in the South. This is the closest I've come, and they're crisp and nutty. Butter and maple syrup are my family's favorite toppings. Why not serve them for your holiday brunch?"

1 3/4 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt*
2 large eggs, separated-room temperature
1 3/4 cups milk
1/2 cup vegetable oil
1 cup chopped pecans
maple syrup-or your favorite syrup

In a bowl, combine flour, baking powder and salt.

Combine egg yolks, milk and oil; stir into dry ingredients.

Beat egg whites until stiff; fold into batter.

Sprinkle hot waffle iron with 2 Tablespoons of the chopped pecans. Pour from 1/4 to 1/3 cup of the batter over the pecans and bake according to your waffle iron manufacturer's directions until golden brown. Repeat with remaining pecans and batter.

Serve with butter and syrup.

*I always add 1 to 2 Tablespoons of granulated white sugar to my batter, and sometimes only add butter since the batter is sweeter that way-I have modified the original recipe.