If I Knew You Were Coming I'd Have Made Waffles

Hello weekend breakfast

There are waffles and then there are WAFFLES. Prepare the batter and let it sits overnight for a rich crispy waffle. Yeasted pecan waffles will make all other waffles seem like cardboard toaster eggos. You can just let them go, no problem-o.

Yeasted Pecan Waffles

1/4 cup warm water (105–115°F)
1 (2 1/4 tsp) package active dry yeast
2 tblsp sugar
6 large eggs
1 qt well-shaken buttermilk
1/3 cup vegetable oil plus some to grease the waffle iron
3 cups flour
1/4 cup corn meal
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1 cup toasted pecans, coarsley chopped

Run the tap until water is warm. Water should be to the touch when dripped on your wrist. Combind yeast and water in a bowl. Let sit until foamy about 5 minutes. This is called proofing your yeast. If the yeast doesn't foam up throw it out. The yeast is either expired or the water was too warm. Mix sugar, eggs, buttermilk, and oil into yeast. In a seperate bowl add flour, corn meal, baking powder, baking soda, and salt and stir to combine. Add wet yeast mixture to the dry ingredients. Mix until combind but a little lumpy. Chill overnight or at least 5 hours.

Puffy and bubbly yeasted batter

When its waffle time brush griddle with oil and heat on high. Fold 3/4 cup of pecans into batter, reserving some to sprinkle on top.

Grandma's waffle iron, preheating and still cookin' for over 30 years

Pour batter in cupfuls over the waffle iron, so it spreads evenly. Close and let cook for 8-10 minutes until waffles are medium brown. Cooking times vary per iron, so expect the first waffle to be a "test waffle," or your first waffle before your household catches a whiff of heavenly waffle smell. Serve waffles with maple syrup and extra pecans.

Almost waffle time, expect a crowd