Brunch. That luxurious limbo land existing between breakfast and lunch which in North America is honoured with unsurpassed reverence. With the best of both worlds on offer (not to mention mimosas!) it’s position of high esteem in Canuck culiary ranking is deservedly so. I’ll hold my hands up in admission to that fact that I’m a complete pushover for the sweet offerings on a brunch menu. Waffles, pancakes and sweet baked goods will be my first port of call when brunching. Not for me your eggs benedict (no matter how tasty!) nor the omelette (despite your ovate goodness).
This recipe was a quick fix for hangry pangs one Saturday morning, conceived amid the aromas of a strong ristretto. I’m not going to lie and go all “holier than thou” in regards to the ingredients. The waffle batter is where the work lies and the finishing touches are store cupboard/ pantry items bought under the caveat of “Well you’ll never know when I might need it“. What follows I say in the complete spirit of bonhomie – if you’re one of the wellness brigade who’s going to bang how neglectful and unhealthy it is to use jars of sweet spreads…save it. It’s the weekend, not nearly enough caffeine has hit my bloodstream and my cats have been meowing since 6am. I need sweet indulgence and I need it STAT! This is not a plate I serve everyday- it’s a once-in-a-while treat to ease you into your weekend routine, a sublime reminder of the good things in life. If there’s one saying I live by it’s ” A little bit of what you fancy does you good“….well that and, “Celebrate the small things“.
Like my other breakfast/ brunch recipe Christmas Morning Cinnamon Buns the bulk of this recipe can be made the night before and left to sit (covered) in the fridge until needed the following AM. A quick stir and you’re good to go and your kitchen will soon be wafting with the smell of freshly toasted waffles and marshmallows.
S’mores Pecan Waffles
Makes 4 waffle rounds (16 1/4 waffles)
- 2 eggs
- 1 tblspn fine sugar
- 2 cups all purpose flour
- 4 tspn baking powder
- 2 1/4 cups milk
- 1/4 tspn salt
- 1/2 cup vegetable oil
- 1 tspn vanilla extract
- 1/2 cup pecans, toasted and roughly chopped
- 3 tblspn chocolate spread eg Nutella
- 3 tblspn cookie butter spread
- 1 cup mini-marshmallows
- Preheat your waffle iron
- In a bowl combine the eggs. flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, and whisk just until smooth. Fold in the toasted pecans
- If required spray preheated waffle iron with non-stick cooking spray. Pour/ Laddle mix onto hot waffle iron. Cook until golden brown. Remove and plate.
- Whilst still warm spread the waffle with cookie butter, then spread with chocolate spread.
- Scatter the top of the waffle with the mini marshmallows. Broil under a high setting or use a kitchen torch to toast the marshmallows until browned and crispy. *** If using the broil method DO NOT leave the waffles unattended. The marshmallows can be quick to catch and burn.
- Once toasted serve and enjoy the gooey goodness!