Crunchy Pecan Waffles

94 g flour
30 g cornstarch
1/2 t salt
1/2 t baking powder
1/4 t baking soda
3/4 C buttermilk
1/4 C sour cream
6 T coconut oil, melted
1 egg separated, room temp

1/2 t vanilla extract
1/4 t almond extract
1 T sugar
1/2 C pecans, finely chopped

Preheat waffle iron.
Measure flour, cornstarch, salt, baking powder, and baking soda into small bowl.
Sift into larger bowl.
Whisk buttermilk, sour cream, oil, egg yolk, and extracts together.
In a stand mixer, beat egg white until very firm and add sugar.
Mix wet ingredients into dry ingredients just until incorporated.
Add pecans and gently fold in egg white.
Coat waffle iron with cooking spray and cook each waffle 4-6 mins.

Yields 3 waffles of 1 C batter each.

kitchn

Note: original recipe uses milk in place of sour cream.