Pecan And Wild Boar Bacon Waffles With Syrup

Name: Pecan And Wild Boar Bacon Waffles With Syrup
Total time: 20 min
Yield: Four waffles
Cuisine: southwestern
Ingredients: 1 cup water; 12 ounces piloncillo sugar, or dark brown sugar; 3/4 cup toasted whole pecans; 1/3 cup sour mash Bourbon whisky; 1 tablespoon vanilla extract; 1/2 cup wild boar bacon (regular bacon may be substituted); 4 ounces butter (1 stick); 1 cup milk; 3 egg yolks; 3/4 cup toasted pecans; 1 cup cornmeal; 3/4 cup all purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 4 egg white

By Robert Clark

Updated May 8, 2023

Total Time: 20 minutes
Rating: 3(10)
Comments: Read comments

For Mark Miller, the former owner of the Coyote Cafe in Santa Fe, the ranch breakfast ''was the central meal of the working day. People went out before dawn, worked a few hours, and came together around a huge breakfast table.'' These waffles, which he served at home to weekend guests, are a Southwestern rendition of traditional American fare.

Featured in: FOOD; Southwestern Breakfasts

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Ingredients

Yield:Four waffles

The Syrup

1cup water
12ounces piloncillo sugar, or dark brown sugar
¾cup toasted whole pecans
⅓cup sour mash Bourbon whisky
1tablespoon vanilla extract

The Waffles

½cup wild boar bacon (regular bacon may be substituted)
4ounces butter (1 stick)
1cup milk
3egg yolks
¾cup toasted pecans
1cup cornmeal
¾cup all purpose flour
1teaspoon salt
1teaspoon baking powder
4egg white

Ingredient Substitution Guide

Preparation

Step 1
To make the syrup, bring the sugar and water to a boil in a saucepan and stir until all the sugar is dissolved. Continue to boil, without stirring, until the syrup thickens slightly and its surface becomes shiny. Pour the syrup into a stainless steel bowl and stir in the pecans. Carefully add the whisky and the vanilla. Keep warm to be served over the waffles.
Step 2
Chop the bacon into small pieces and cook in a frying pan with the butter. Beat the egg yolks with the milk and add the cooked bacon and butter from the frying pan. Chop the pecans to a medium-coarse consistency. Mix together with the cornmeal, flour, salt and baking powder and stir into the egg yolk mixture. Beat the egg whites until they form soft peaks, then gradually fold them into the batter. Cook in a hot waffle iron until brown, but still moist inside.