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Crispy Waffles

1          (1/4 oz.) envelope active dry yeast

1/2       cup warm water (105 to 115 degrees)

2          cups warm milk (105 to 115 degrees)

1/2       cup butter or margarine, melted

1          teaspoon sugar

1          teaspoon salt

2          cups all-purpose flour

2          large eggs

1/4       teaspoon baking soda

1/3       cup pecans, finely chopped

 

COMBINE yeast and 1/2 cup water in a glass measuring cup; let stand 5 minutes.

COMBINE yeast mixture, milk and next 3 ingredients in a large mixing bowl.  Add flour, stirring until smooth.  Cover and chill 8 hours.

WHISK in eggs, baking soda, and pecans.

BAKE in a preheated, oiled waffle iron until crisp. Yield:  16 (4-inch) waffles.

NOTE:  Roast pecans before putting in batter for a stronger pecan taste.

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