-
1
Preheat a waffle iron according to manufacturers instructions, and preheat the oven to 200F.
-
2
Place the pecans in the bowl of a food processor, and pulse until ground to the coarse size of small pebbles (do not grind them to a fine powder).
-
3
Add the flour, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg, and pulse until combined.
-
4
In a separate mixing bowl, whisk together the egg yolks, melted butter, buttermilk, and vanilla.
-
5
Stir in the dry ingredients, and mix until incorporateddo not over mix.
-
6
Beat approximately one egg white and the cream of tartar with a hand mixer until foamy.
-
7
Add the remaining whites and beat until stiff peaks appear.
-
8
Fold the whites into the batter.
-
9
Brush the waffle iron with melted butter, or spray with nonstick cooking spray.
-
10
In a small saute pan, heat the cold butter and the pecan halves.
-
11
Cook, stirring occasionally, until the pecan halves are light golden and fragrant, 2 to 3 minutes.
-
12
Add the banana slices, and saute until light golden and soft, 2 to 3 minutes.
-
13
Add the maple syrup, and bring to a simmer.
-
14
Remove from the heat, and cover to keep warm.
-
15
Ladle the batter onto the waffle iron, and cook until golden brown, 3 1/2 to 5 minutes.
-
16
Repeat with the remaining batter, keeping the cooked waffles warm in the oven.
-
17
In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice, and cornstarch.
-
18
Bring to a simmer, and stir gently until mixture thickens slightly.
