OVERNIGHT PUMPKIN PECAN WAFFLES

Overnight Pumpkin Pecan Waffles image

Provided by Dallas Chef WOut Ti

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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1/2 cup warm water
1 (1/4 ounce) package active dry yeast
1 cup milk
1/4 cup unsalted butter
1/3 cup packed light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin puree
2 cups all-purpose flour
2 large eggs
2/3 cup finely chopped pecans
maple syrup

Steps:

Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.