Waffle of the Month with Matt ‘Waffles’ Berzins | Cinnamon Pecan
About the Author
“Those who know me well may know me by the nickname ‘Waffles’, which suffices to say, I’m a big fan. The crisp crust, fluffy center, and perfectly engineered syrup-collecting pockets always remind me of lazy weekend mornings and the promise of a day filled with comfort.” – Matt Berzins
If you know Matt, you know he has a passion for more than just property tax certificates. One of those is a never-ending quest for new and delicious waffles. Join him as he brings recipes from the tried & true to the bold & new straight to your feed, and hopefully to your table each month!
Waffle of the Month:
Cinnamon Pecan
Nobody knows Texas like United Tax, and one of the things that Texas does best is pecans! Pecans got their name from a Native American word that was used to describe nuts that needed a stone to crack open. A uniquely American crop, over 80% of the world pecan supply comes from the US, a large portion from right here in Texas! This recipe pulls all the unique flavor of the pecan and blends it perfectly with a nice fluffy waffle. To add an extra dash of flavor, I added cinnamon to really compliment the nutty flavor. Nothing goes better with these waffles than another American favorite, Vermont maple syrup!
This recipe is a bit more involved than usual. By separating the eggs, you can get a very fluffy waffle and avoid a dense center overstuffed with pecans. The extra effort is well worth the reward!
What you’ll need:
2 Cups All-Purpose Flour
1 Tablespoon Baking Powder
½ teaspoon Salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
4 Eggs, separated
½ Cup Melted Butter
¼ Cup Brown Sugar
1 ½ Cups Milk
1 Cup Finely chopped pecans
What to do:
- Whisk together flour, brown sugar, baking powder, and salt. In another bowl, combine egg yolks, milk, butter, and vanilla extract; mix well. Add flour mixture to egg mixture, about 1/3rd at a time, mixing after each addition.
- In another bowl, Whip the egg whites on medium-high speed until stiff peaks form. Fold the egg whites into the waffle batter, again 1/3rd at a time, then gently fold in pecans.
- Preheat your waffle iron according to the manufacturer and pour about ½ to ⅔ cup batter at a time. Cook until golden brown on both sides.
- Serve waffles warm with syrup, butter, cinnamon, and more pecans. A nice addition is also some whipped heavy cream!
Wafflometer®: 9/10
These waffles get 9/10 on the patented Wafflometer®, and pair perfectly with a cup of coffee and a tax cert bring to date right before February 1st! The crust is a wonderful crisp texture and the pecans bring a wonderful buttery undertone to accent your maple syrup. The cinnamon really adds a nice aroma and taste, preventing these from being too one dimensional. These are particularly delicious with maple syrup or with just some fresh whipped cream.
