I had these amazing waffles one morning at the J&M cafe--stuffed with golden pecans and slathered in house-made ginger butter and real maple syrup, and I knew as I was eating them that I was going to have to replicate the recipe so I could eat them over and over again in privacy of my own home where no one was counting servings.
I took this particular recipe on the road with me, most of my complex cooking being done with the aim of impressing someone else. Mixing the dry ingredients together ahead of time made assembling the batter a breeze which certainly improved my show-off quotient.
Also, I realize that separating and whipping the egg whites can seem dauntingly time consuming, but the difference in texture is notable and completely worth the extra effort. Cross my heart.
Ingredients:
3/4 C Cornmeal
3/4 C Flour
2 1/2 t Baking Powder
1/4 t Salt
1 T Sugar
1/2 C Pecan Pieces
Zest of 1 Lemon
2 Eggs
1 C Buttermilk
2 T Butter, melted
Mix together Cornmeal, Flour, Baking Powder, Salt, Sugar, and Pecans, set aside. Separate egg whites from yolks and whip (either by hand or with an electric mixer) until soft peaks form. Mix together Egg Yolks, Lemon Zest, Buttermilk, and Butter in a large bowl. Stir in the dry ingredients just until combined, and then gently fold the Egg Whites in using a wooden spoon--the less you stir, the lighter the waffles will be. Cook according to your waffle maker's directions.
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