Crunchy Waffle

These waffles crunch when you bite into them, and the reason is the chopped pecans sprinkled right on top of the batter before the iron closes. The nuts toast directly against the hot waffle iron and become golden and crunchy, embedded into the surface of each waffle.

The batter itself is whole wheat with buttermilk, maple syrup, and a touch of ground ginger that adds a warm spice note without being obvious. Beating the eggs until thick and lemon-colored before mixing them in adds lift, so you get a waffle that’s crisp on the outside and tender inside despite the denser whole wheat flour.

The hot strawberry-banana sauce is what makes this a showstopper. Fresh strawberries and sliced bananas simmered in maple syrup for 10 minutes turn into a warm, fruity compote that pours over the waffles alongside a cool dollop of plain yogurt.

Kitchen Tips

• Beat the eggs well before adding to the batter. Under-beaten eggs won’t provide enough lift for the whole wheat flour.
• Sprinkle the pecans evenly over the batter before closing the iron. Clumped nuts leave bare spots.
• Don’t overmix the batter. A few small lumps are fine and will produce a more tender waffle.
• Make the sauce while the waffles cook. Both finish in about 10 minutes.

Variations

• Swap pecans for walnuts or sliced almonds.
• Use blueberries instead of strawberries in the sauce for a different berry flavor.
• Add a tablespoon of cocoa powder to the batter for a chocolate whole wheat waffle.