Ingredients:
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
½ |
cup | mamey sapote pulp | |
3 |
eggs | well beaten | |
1-1/2 |
tbsp | milk | |
2 |
cups | shortening | melted |
1 |
cup | flour | |
½ |
tsp | salt | |
2 |
tsp | baking powder | |
2 |
tbsp | sugar | |
½ |
cup | pecans | chopped |
|
|
||
|
|
||
|
|||
|
|||
|
|||
|
|||
|
|
||
|
|
||
|
|||
|
|||
|
|
Recipe Instructions:
- Put “wet” ingredients into a blender and process until smooth.
- Stir together flour, salt, baking powder and sugar in a bowl and then add to mixture in blender.
- Blend well till consistency is exactly right for a smooth waffle batter. Prepare waffle iron as instructed by manufacturer.
- Pour mamey batter onto waffle iron and sprinkle pecan pieces on top before closing lid.
- Serve hot, crisp, golden waffles with hot buttered rum sauce.