Aha, gotta try that. Always have pecans in the freezer and my waffle iron stands sentry in the cabinet. I keep a blend of waffle starter in a bottle above the stove (contains powdered eggs, NFDM powder, baking soda, salt)... to 0.9 ounces of that that I add 4 ounces water, flour (50-50 whole wheat and white, 1.25 ounces of each). I can have a waffle ready to eat in less than 15 minutes.
I tried this, i.e. with pecans. Needed syrup on top, which I did use. It's OK. But typically, instead of a handful of pecans I add an ounce of pre-chopped-up deglet-noor dates for sweetness (instead of topping with syrup later) to the batter, sprinkle sunflower and sesame seeds on top before closing the waffle iron. Sometimes I heat up some frozen blueberries in the microwave for added topping, health and flavor.
