Another wonderful aspect of these waffles is that they reheat so nice and crisp straight from the freezer. So I never cut back on the recipe, even for just two of us—I just make up the extras and freeze them in a zipper-top bag.
Here is the batter after rising (on the counter top) overnight. Now just add the eggs and baking soda.
This is how much the batter goes down after you stir it!
I like to sprinkle the pecan on the hot waffle iron, then pour the batter on top--that gives the pecans a nice toasting to bring out their flavor.