This recipe is adapted from an old cookbook my mom used, The Chatelaine Cookbook (pub. 1954). I don’t still have the waffle iron she used when I was a kid, but the one I found at a garage sale is just as wonderful. They are just as good without the nuts but on Sunday’s it’s nice to splurge at brunch, don’t you think?
NOTE: This recipe makes 7 waffles (3-1/2 full charges of the waffle iron)
1 cup / 250 g all purpose flour
3/4 cup buckwheat flour (whole wheat flour can be substituted if you like)
1 tsp / 5 g baking powder
1 tsp baking soda
3 tbsp brown sugar
1/4 tsp salt
1/2 tsp / 3 g cinnamon
1/4 tsp / 1 g nutmeg (freshly grated if possible)
3 eggs, separated
5 tsp / 25 mL vinegar OR lemon juice
1-1/2 cups / 374 mL milk
1/3 cup / 85 mL melted shortening or vegetable oil
3/4 cup / 150 g pecans, roasted and chopped (optional)
Oil for waffle iron (spray works great, or coconut oil brushed on)
Preheat waffle iron. Mix together flours, baking powder & soda, sugar, salt and spices in a medium bowl. In a small bowl, beat egg yolks with milk, vinegar and shortening. Whip egg whites till stiff.
(It’s a good idea to make sure you’re all ready before you get the batter mixed, because waffles are best eaten fresh. Make the coffee, cook the sausages or bacon, take the maple syrup out of the fridge, get the table set and heat the oven to warm the extra waffles. If you’re going to serve fruit compote with it, you can warm that up too. )
Mix the egg mixture with the dry ingredients till almost smooth, then add in the pecans and fold in egg whites. Grease the waffle iron then immediately pour or spoon batter on and smooth just to the edges. Let waffle cook until steam stops. Keep warm in oven and cook remaining batter.