Do you like a little booze with your brunch? I know I sure do! Of course, you can have these Bourbon Pecan Waffles for breakfast without feeling guilty about your alcohol intake before noon, I just don’t get up early enough on the weekends to do so. Wow… that really makes me sound like I have some kind of problem, doesn’t it? I suppose it doesn’t help my image when I pull up to the liquor store at 9:30am for recipe ingredients and find that it hasn’t opened yet. Mind you, there was a man sitting in his car watching me as I was turned away from the locked door. The liquor store didn’t open until 10am so I decided to pick up a few groceries next door.
Groceries purchased and placed in my car, I walked into the liquor store precisely at 10:01am to buy a bottle of bourbon. When I walked up to the counter I felt the need to tell the cashier that I required this for a recipe, but I think my explanation only made me look like I grasping for an excuse. I suppose it also didn’t help that I was in sweatpants, a hoodie with a hole in the sleeve, and a baseball hat. And then of course I had to walk out of the store, and back past the gentleman sitting in his car, clutching my brown paper bag of booze. This did not look good, not good at all.
Regardless the hour of day, what you’re wearing, and who’s sitting in their car watching you (and probably passing judgement) – go out and get that bottle of bourbon and make these waffles! They’re worth the early morning boozehound perception.
- 1 cup heavy cream
- 2 tablespoons confectionary sugar
- 1/4 cup bourbon, plus 1 tablespoons
- 2 eggs, separated
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon pumpkin pie spice
- 8 ounces unsalted butter, melted
- 1 cup buttermilk
- 1/2 teaspoon pure vanilla extract
- 3/4 cup pecans
- non-stick cooking spray
- To make the bourbon whipped cream add the heavy cream, confectionary sugar, and 1 tablespoon of bourbon and whisk on high until soft peaks form, about 1 minute. Scoop the whipped cream into another bowl and place in the fridge and clean out the mixing bowl for later use.
- Spray the waffle iron with nonstick cooking spray and preheat. Then preheat the oven to 150 degrees F.
- In the bowl of a food processor, add the egg yolks, flour, baking powder, sugar, pumpkin pie spice, butter, buttermilk, pure vanilla extract, bourbon, and pecans. Pulse until just incorporated – do not over mix.
- In the cleaned bowl of the stand-up mixer, add the egg whites. Whisk on medium-low until foamy. Then increase the speed and whisk just until stiff peaks form.
- Fold the egg whites into the waffle batter. Spray the inside of the waffle iron with cooking spray. Ladle the batter into the waffle iron and cook until golden brown, about 7-8 minutes. Place the waffles in the oven to keep warm.
- Place a dollop of the bourbon whipped cream on top of each waffle, garnish with extra pecans, and serve with maple syrup. Enjoy!