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1
Cherry Sauce: Combine cherries with maple syrup and honey in a small saucepan.
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2
Bring to simmering (meanwhile, start toasting your pecans for the waffles and make the waffle batter).
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3
Dissolve cornstarch in water and stir into cherry mixture.
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4
Cook, stirring, 1 minute or until thickened.
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5
Remove from heat.
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6
Waffles: Heat waffle iron.
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7
Heat oven to 225.
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8
(I heated my oven at 350 to toast the pecans and didn't bother heating at 225 because there weren't any leftovers to keep warm).
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9
Combine flours, toasted pecans, baking powder, nutmeg, and salt in a large bowl.
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10
Make a well in the center.
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11
Whisk butter and brown sugar in a medium-size bowl until blended.
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12
Whisk in eggs and milk.
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13
Add to well and stir to blend.
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14
Let stand 5 minutes.
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15
Coat waffle iron lightly with nonstick cooking spray (if my iron needs coating, I use my butter wrappers to coat instead because I prefer the butter flavor and it makes good use of all the butter).
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16
Spoon batter onto iron.
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17
Cover and cook 4 minutes or until browned.
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18
Remove waffles.
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19
Stack between sheets of waxed paper on a baking sheet and keep warm in heated 225 oven (I skipped this step).
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20
Repeat with remaining batter and serve with sauce.
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21
Combine flo.
