KitchenAid Pro Line KPWB100 Use & Care Manual page 29

WAFFLES
In small skillet over medium-low heat, melt 1 tablespoon butter. Add pecans, brown sugar,
cinnamon, nutmeg, black pepper, cayenne pepper, and cloves. Cook and stir 5 to 7
minutes, or until nuts turn golden brown; cool.
In large bowl, combine flour, water, eggs, _/_ cup butter, and pecan mixture; mix until
moistened. Some lumps may remain.
Set preheated waffle baker timer to 4 minutes. Spread 1 cup batter into top side of waffle
baker. Close top; start timer and rotate baker. Fill second side of baker; rotate baker again.
When signal sounds, remove first waffle. Remove second waffle. Repeat with remaining
batter. Serve with Cinnamon Syrup.
SYRUP
In small saucepan, combine all syrup ingredients. Heat over medium heat until warmed;
keep warm until served.
'iiJ: 4 servings (1 waffle with 2 tablespoons syrup per serving).
About 740 cal, 11 g pro, 88 g carb, 38 g total fat, 18 g sat fat,
175 mg chol, 1,090 mg sod.
WAFFLES
1 tablespoon butter or margarine
cup coarsely chopped pecans
1 teaspoon brown sugar
teaspoon cinnamon
teaspoon nutmeg
teaspoon black pepper
teaspoon cayenne pepper
teaspoon ground cloves
2_ cups Golden Malted _
Pancake and Waffle Flour
1_ cups water
2 eggs
cup butter or margarine,
melted
SYRUP
cup maple syrup
teaspoon cinnamon
teaspoon black pepper,
if desired
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