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Abbé de Touchstone
Taos, New Mexico
Pecan Waffles with Raspberry Sauce
Waffles: Use 3 bowls: 1 for dry mixture, 1 for wet, and 1 for egg whites. Mix wet ingredients; separate eggs and add yolks to wet ingredients. Mix dry ingredients and add to wet ingredients. Beat egg whites and fold into mixture. Spray waffle iron once with non-stick cooking spray and allow to heat up before adding batter.
Raspberry Sauce: Combine sugar and cornstarch; add juice, butter, lemon rind, and raspberries. Cook until thickens to a sauce. Serve warm. Makes 3 cups.
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