Wild hickory nut waffles with apple-wild blueberry compot
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| ¼ | tablespoon | Baking soda |
| 1 | teaspoon | Baking powder |
| 1 | tablespoon | Brown sugar |
| ½ | teaspoon | Salt |
| 1 | Egg | |
| 1 | Egg yolk | |
| 1 | cup | Buttermilk |
| ¾ | cup | Toasted, chopped wild |
| Hickory nuts | ||
Directions
Sift together the dry ingredients. Lightly beat the egg, egg yolk and buttermilk in a bowl. Stir into the dry ingredients. Stir in the hickory nuts.
Spoon into a hot waffle iron and cook per manufacturerss instructions.
Serve with Apple-Wild Blueberry Compote (courtesy Larry Forgione of An American Place/Beekman 1776 Tavern)
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