It is the night before the Thanksgiving day, and I am sure everyone can’t wait until tomorrow. Tomorrow is the day to eat turkey, gravy, stuffing, Brussels sprouts, cranberry sauce, and pies, lots of pies. I don’t cook turkey for Thanksgiving feast since my husband refuse to eat the bird in no matter what shape it is prepared. We don’t miss it that much and I, invariably, cook non-traditional Thanksgiving dinner. Some year it will be Chinese food, other year, Indonesian food. This year, I’m cooking milk fish soup; it’s called pindang bandeng. The soup is simple yet delicious, eaten with steamed rice, padi crackers, and chili paste; it’s a feast for us.
But, this post actually is not about the soup; rather it is about what you might want to make for breakfast the morning after Thanksgiving. Originally the recipe didn’t call for pecan, but pecan sounded wonderful in waffles, did it? It added crunch and delightful aroma to otherwise already crisp and spice infused waffles. The blackberry curd that accompanied the waffles was an added touch that I thought was perfect. I had a surplus of blackberries from last summer and I made about 2 cups of curds that I stored in the freezer. I think any different curd will work out as well. I used my raspberry curd that was posted in my old food blog, click here for the recipe. Instead of raspberry, I use blackberry with that recipe.
The way to serve these waffles is easy. After the waffles are cooked, slather some blackberry curd in the middle. Place them in a plate and drizzle maple syrup on top. I’m sure this is a breakfast for the champion! Happy Thanksgiving everyone!
Pecan Oatmeal Waffles
Makes 8 servings
3 1/3 cups all-purpose flour
1 1/2 cups rolled oats
1/2 cup granulated sugar
2 tablespoons plus 2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
2 teaspoons pumpkin pie spice
7 large eggs
4 cups buttermilk
1/3 cup butter, melted
1/3 cup toasted pecans, coarsely chopped
Combine the first seven ingredients in a large bowl. Make a well in the middle of the mixture.
Combine eggs with the buttermilk and mix well; pour this into the dry mixture. Stir until it’s almost combined, pour in the melted butter and then mix just until the butter is worked in. Refrigerate the mixture for 12 hours.
Preheat the waffle iron. Stir in chopped pecans to the batter. Pour about 3/4 cup of batter into the waffle iron and cook until they are golden, crisp, and cooked through. Serve with blackberry curd and maple syrup.
Source: adapted from Breakfast & Brunches by The Culinary Institute of America