Belgian Kahlua Pecan Waffles

1 cup plus 1 level tablespoon unbleached all purpose flour
1/2 teaspoon salt
2 tablespoons sugar
2 3/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 to 1/4 teaspoon freshly grated nutmeg
1/2 cup (1 stick) butter, melted and cooled
2 eggs, separated at room temperature
2 tablespoons Kahlua
1 1/2 cups milk less 2 tablespoons, at room temperature
1/3 to 1/2 cup chopped pecans

Sift all dry ingredients, except pecans, together into a large bowl. In a separate bowl combine well the egg yolks, butter, Kahlua and milk. Whisk milk mixture into the flour and beat until smooth.

Let batter rest for about 30 minutes. Beat egg whites until stiff, not dry. Fold egg whites, along with pecans, gently into batter.

Bake according to directions on your waffle iron. Makes 6-7 4″ waffles – enough for 4 servings.