Last month, while on vacation, we had a lot of wonderful, new food experiences. We all had our favorites. Mine included taking in the historic architecture of Charleston while enjoying a bag of warm pralines. The other was the daily walk down to The Black Magic Cafe for sandwiches, all of us ravenous after a morning on the beach.
Now, if you would ask my boys what their favorite food experience of our vacation was, two out of three will tell you Waffle House.
I had never been to a Waffle House before this vacation. My husband assured me it was a must. So, halfway to our destination, we ate breakfast just outside of Nashville and made the Waffle House our stop. Walking in, we took over the counter seating, to have a front row view of the entertaining breakfast rush. Looking at the menu, my 6 year old excitedly declared, “Mom, I want pancakes!” :: insert cricket sounds here :: Our sweet waitress laughed and, in her beautiful southern drawl, explained to him that they don’t serve pancakes, just waffles. He quickly recovered and placed an order for a big ol’ chocolate chip waffle. He ate all of his and part of the pecan waffle on my plate.
I recorded on my iPhone a few of the meals that we enjoyed most, in hopes to re-create them upon our return home. First up was the waffles. Pecan and Chocolate Chip were the favorites. I chose to give the pecan waffles a try first. No, they aren’t quite like those at the Waffle House, but I was told they are just as delicious. The addition of cinnamon and vanilla extract are my own.
- Makes 4-5 large waffles
- 3 tablespoons ground flaxseed + 1/2 cup water (the equivalent of 3 eggs)
- 6 tablespoons melted butter
- 1 1/2 cups dairy or nondairy milk
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- pinch of salt
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans (optional)
- In a food processor, blender or by hand, whip the flaxseed and water together until it reaches a thick and creamy consistency. Similar to the texture of beaten eggs. Add the melted butter, milk and vanilla.
- In a large bowl, combine the dry ingredients, including the pecans. Pour in the milk mixture. Stir until just combined.
- Spoon 1/2 cup batter onto heated waffle iron. Spread the batter to cover grid, stopping within a 1/4 inch of the edge. Close lid and bake until golden brown. Serve immediately.