Name: Pecan Waffles with Sauteed Pineapple
Yield: Makes 6 servings
Ingredients: 1 (1/4-oz) package active dry yeast (2 1/4 teaspoons); 1/4 cup warm water (105–115°F); 2 tablespoons plus 1 teaspoon sugar; 6 large eggs; 1 qt well-shaken buttermilk; 1/3 cup vegetable oil plus additional for brushing waffle iron; 3 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups pecans (6 oz), toasted , then 1 cup finely chopped and 1/2 cup coarsely chopped; 3 tablespoons unsalted butter; 1/2 vanilla bean; 1 pineapple (preferably labeled "extra sweet"), peeled (reserving rind for syrup , cut into 8 wedges, cored, and cut crosswise into 1/2-inch slices; Accompaniment: vanilla brown sugar syrup; a waffle iron (preferably Belgian-style)

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

Cooks' notes:

• Batter can be chilled up to 1 day. • Pecans can be toasted and chopped 1 day ahead.

Recipe notes

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