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.