In 2012, I wrote about Pecan Waffles, but I was not making Cornbread Pecan Waffles - which are much better than any other kind of waffles.
I think 2012 was a pretty good year. Maybe pecan waffles help.
I think 2012 was a pretty good year. Maybe pecan waffles help.
Thinking back and looking at what has been written over the last year, 2016 has had the typical highs and lows. The one consistency has been cornbread pecan waffles nearly every morning where I woke up at home but didn't have to work.
I didn't travel as much as I should have in 2016; there were no impromptu trips for a day or three away. But the two big adventures, Hawaii and an epic motorcycle tour out west, were phenomenal. Deer hunting was fantastic, and would have been even if Mr. Big hadn't walked into my 95 grain bullet on Thanksgiving.
The summer was quite mundane - I have no one to blame but myself. I'm in a new job which is either good or bad. There was lots of lawn mowing. The swamp in the back yard continues to be wretched. There was lots of dog walking. There was lots of bike riding. There was a heinous, protracted election, with a very surprising ending. This will either be good or bad, but should have value as entertainment.
Since pecan waffles seem to correlate with reasonably good years, I'll share my secret Cornbread Pecan Waffles here.
*Note: The world is not exact. Life is not exact! This recipe is not exact.
- A couple tablespoons of vegetable oil.
- 1 egg
- Somewhere about a quarter cup of milk
- 1/2 box of Jiffy Corn Muffin Mix
- About an eighth cup of old fashioned oats (NOT quick oats - they are loathsome)
- A heavy eighth cup of smashed up pecans. More if you are rich.
Combine in a bowl.
Mix with a spatula. More milk and/or old fashioned oats (NOT quick oats - they are still loathsome) can be added to make the mixture slightly thick.
Let the batter sit for at least a half hour. The corn meal and oats will absorb some of the liquid, making the mixture thicker and the grains softer - this helps the final texture.
After allowing the batter to sit, lightly spray the waffle iron with oil and heat it up to temperature.
Once up to temperature, you can cook the waffles. BUT! And this is important! Do not goob up the waffle iron by letting batter fall all over the place. Images like the one below from Waffle House should inspire dread and self-hatred. Any batter that does spill should be cleaned up immediately.
Cook the waffles.
Notice that the waffle iron does NOT look like this.
This recipe makes enough for 3 waffles of a size where the iron doesn't spill out all over the place.
Eat the waffles - syrup not needed.
But I still plan on making Cornbread Pecan Waffles into 2017.
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