Gina: These delicious waffles are crispy, full of flavor, and loaded with crunchy pecans. You can serve them the traditional way, with syrup and butter, or jazz them up with sautéed bananas and/or fresh strawberry sauce. Either way, it’s an unforgettable way to begin the day.

　　

Ingredients

serves 4 to 6

　　1/2 cup pecans

　　2 cups all-purpose flour

　　6 tablespoons light-brown sugar

　　1 teaspoon salt

　　2 teaspoons baking powder

　　1 teaspoon baking soda

　　1 teaspoon ground cinnamon

　　1/2 teaspoon freshly grated nutmeg

　　4 large eggs, separated and at room temperature

　　6 tablespoons butter, melted, plus more for waffle iron

　　3 tablespoons cold butter

　　2 cups well-shaken buttermilk

　　1 teaspoon pure vanilla extract

　　1/8 teaspoon cream of tartar

　　1 cup pecan halves

　　2 bananas, sliced

　　1 1/2 cups maple syrup

　　1 recipe Strawberry Sauce (recipe follows)

　　

Strawberry Sauce

1 quart strawberries, hulled and sliced

　　1/4 cup sugar

　　1/4 cup water

　　1 teaspoon grated lemon zest

　　2 teaspoons fresh lemon juice

　　2 teaspoons cornstarch

　　(makes enough for 4 to 6 waffles)

　　

Step 1

Preheat a waffle iron according to manufacturer’s instructions, and preheat the oven to 200°F.

　　

Step 2

Place the pecans in the bowl of a food processor, and pulse until ground to the coarse size of small pebbles (do not grind them to a fine powder). Add the flour, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg, and pulse until combined.

　　

Step 3

In a separate mixing bowl, whisk together the egg yolks, melted butter, buttermilk, and vanilla. Stir in the dry ingredients, and mix until incorporated—do not over mix.

　　

Step 4

Beat approximately one egg white and the cream of tartar with a hand mixer until foamy. Add the remaining whites and beat until stiff peaks appear. Fold the whites into the batter.

　　

Step 5

Brush the waffle iron with melted butter, or spray with nonstick cooking spray.

　　

Step 6

In a small sauté pan, heat the cold butter and the pecan halves. Cook, stirring occasionally, until the pecan halves are light golden and fragrant, 2 to 3 minutes. Add the banana slices, and sauté until light golden and soft, 2 to 3 minutes. Add the maple syrup, and bring to a simmer. Remove from the heat, and cover to keep warm.

　　

Step 7

Ladle the batter onto the waffle iron, and cook until golden brown, 3 1/2 to 5 minutes. Repeat with the remaining batter, keeping the cooked waffles warm in the oven.

　　

Strawberry Sauce

Step 8

In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice, and cornstarch. Bring to a simmer, and stir gently until mixture thickens slightly.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.