This recipe is very simple to make. However, it does require an electric mixer (or a strong, vigorous arm and a sturdy whisk) to achieve good aeration. Of course, it also requires a waffle iron, though you could make pancakes with this batter if you thin it with a bit of water. Be sure to spray the waffle iron generously with spray oil, and for optimum flavor, use butter-flavored spray oil. One final note: When making the pecan flour for this recipe, grind it as finely as possible but not so much that you make nut butter!
- Yield: 3 (6½ inch) round waffles
- Preheat a waffle iron; if it has a temperature control, set it to medium-high or high heat.
- Put all of the ingredients in a large bowl or the bowl of an electric mixer. Whisk vigorously or mix with the whip attachment at medium speed for about 3 minutes, stopping every minute or so to scrape down the bowl; the batter should be foamy. Whisk even more vigorously or mix at high speed for a few seconds to further aerate the batter. The batter should be loose and pourable.
- Generously spray both sides of the waffle iron with spray oil. Ladle in enough batter to completely cover the surface once the lid is lowered; the amount will depend on the size of your waffle iron. The batter should sizzle when it contacts the waffle iron.
- Cook until the waffle is completely browned and crisp; the amount of time will vary depending on your waffle iron. Repeat with the remaining batter. The batter may stiffen somewhat between making each batch of waffles; if so, add more soy milk to bring the batter back to its original consistency. Serve hot.