Pecan Waffles with Bourbon-Peach Preserves
My all-time favorite cookbook devoted solely to the beauty of breakfast is A Real American Breakfast by Bill and Cheryl Jamison. This cookbook has been around for quite a while—it was first released back in 2002—but it’s the authority on all things breakfast. This Pecan Waffle with Bourbon-Peach Preserves recipe pays a respectable homage to the union of pecan and waffle, and originated at the Camellia Grill in New Orleans.
To make the waffles, first chop ¾ of a cup of pecans in a food processor until they are uniformly fine. Add 1 cup unbleached all-purpose flour; ¾ cup cornmeal, preferably stone-ground; 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Continue processing until the mixture forms a fine meal. Transfer to a bowl and whisk in 3 egg yolks one at a time, followed by 1 ½ cups milk and 6 tablespoons unsalted melted butter. In another bowl, beat the egg whites from the 3 eggs with a mixer until stiff but glossy.
Heat a greased waffle iron. Fold the egg whites into the batter. Cook the waffles one at a time, following the directions for your particular waffle iron. They should be crisp and brown when done.
Serve the waffles individually as they are ready or hold them briefly in a warm oven until all are finished. Sprinkle each with some pecans—either whole or chopped, up to you—and accompany them with some softened butter and warm Bourbon-Peach Preserves.
Making the Bourbon-Peach Preserves is extremely easy. Simply combine 1 ½ cups peach preserves and ¼ cup bourbon in a small saucepan over medium heat. Stir until thoroughly combined and warmed.
And there you have it! A delicious American breakfast that will kick your day off with a great start.