Pecan Waffles with Sauteed Pineapple Recipe | Epicurious.com
"Allowing the batter to chill overnight gives the yeast time for a long, slow rise, which makes the waffles light and crisp and develops their malty flavor. Active time: 35 min Start to finish: 9 hr..."
INGREDIENTS
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1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
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1/4 cup warm water (105–115°F)
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2 tablespoons plus 1 teaspoon sugar
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6 large eggs
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1 qt well-shaken buttermilk
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1/3 cup vegetable oil plus additional for brushing waffle iron
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3 1/4 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups pecans (6 oz), toasted , then 1 cup finely chopped and 1/2 cup coarsely chopped
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3 tablespoons unsalted butter
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1/2 vanilla bean
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1 pineapple (preferably labeled "extra sweet"), peeled (reserving rind for syrup , cut into 8 wedges, cored, and cut crosswise into 1/2-inch slices
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Accompaniment: vanilla brown sugar syrup
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