recipe. Pecan waffles with maple, pear and blackberry sauce

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Recipe from: All Recipes co uk
Language: English
Persons: 4
Preparation time: 35 mins
Nutrition: 413kcal
Tags: To Start the Day


First make the maple and fruit sauce. Cut the pear lengthways into quarters and cut out the core, then cut the pear into fine dice. Put into a small heavy saucepan and add the maple syrup. Warm gently, then remove the pan from the heat. Stir in the pecan nut halves and the blackberries. Set aside while making the waffles.
Heat and lightly grease the waffle iron or maker according to the manufacturer's instructions.
Meanwhile, make the waffle batter. Sift the flour, cinnamon, baking powder and sugar into a medium-sized mixing bowl. Make a well in the centre, and add the egg yolk and milk to the well. Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter. Whisk in the melted butter, then stir in the finely chopped pecans.
Whisk the egg white in a separate bowl until stiff. Pile it on top of the batter and, using a large metal spoon, fold it in gently.
Spoon a small ladleful (3-4 tbsp) of batter into the centre of the hot waffle iron or maker, then close the lid tightly. If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for another 30 seconds. Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron. (If using an electric waffle maker, follow the manufacturer's instructions - usually allow 2-3 minutes for each waffle.)
Lift the cooked waffle from the iron using a round-bladed knife, and keep warm while cooking the rest of the waffles.
Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl. Serve with the warm waffles.


  • 125 g (4½ oz) plain flour
  • ½ tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 1 large egg, separated
  • 200 ml (7 fl oz) semi-skimmed milk
  • 15 g (½ oz) butter, melted
  • 15 g (½ oz) pecan nuts, finely chopped
  • Maple, pear and blackberry sauce
  • 1 large, ripe dessert pear
  • 4 tbsp maple syrup
  • 50 g (1¾ oz) pecan nut halves
  • 100 g (3½ oz) blackberries

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