KitchenAid KPWB100 User Manual
W
AFFLE
B
AKER
R
ECIPES
WAFFLES
1
tablespoon butter or margarine
1
⁄
2
cup coarsely chopped pecans
1
teaspoon brown sugar
1
⁄
8
teaspoon cinnamon
1
⁄
8
teaspoon nutmeg
1
⁄
8
teaspoon black pepper
1
⁄
8
teaspoon cayenne pepper
1
⁄
8
teaspoon ground cloves
2
3
⁄
4
cups Golden Malted
®
Pancake and Waffle Flour
1
1
⁄
2
cups water
2
eggs
1
⁄
2
cup butter or margarine,
melted
melted
SYRUP
1
⁄
2
cup maple syrup
1
⁄
4
teaspoon cinnamon
1
⁄
8
teaspoon black pepper,
if desired
if desired
WAFFLES
In small skillet over medium-low heat, melt 1 tablespoon butter. Add pecans, brown sugar,
cinnamon, nutmeg, black pepper, cayenne pepper, and cloves. Cook and stir 5 to 7
minutes, or until nuts turn golden brown; cool.
cinnamon, nutmeg, black pepper, cayenne pepper, and cloves. Cook and stir 5 to 7
minutes, or until nuts turn golden brown; cool.
In large bowl, combine flour, water, eggs,
1
⁄
2
cup butter, and pecan mixture; mix until
moistened. Some lumps may remain.
Set preheated waffle baker timer to 4 minutes. Spread 1 cup batter into top side of waffle
baker. Close top; start timer and rotate baker. Fill second side of baker; rotate baker again.
baker. Close top; start timer and rotate baker. Fill second side of baker; rotate baker again.
When signal sounds, remove first waffle. Remove second waffle. Repeat with remaining
batter. Serve with Cinnamon Syrup.
batter. Serve with Cinnamon Syrup.
SYRUP
In small saucepan, combine all syrup ingredients. Heat over medium heat until warmed;
keep warm until served.
keep warm until served.
Yield:
4 servings (1 waffle with 2 tablespoons syrup per serving).
Per serving:
About 740 cal, 11 g pro, 88 g carb, 38 g total fat, 18 g sat fat,
175 mg chol, 1,090 mg sod.
SPICED PECAN WAFFLES
WITH CINNAMON SYRUP
29