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In a large bowl, combine the flour, sugar, pecans, baking powder and salt. Add dates. In a small bowl, combine the milk, egg yolks and butter; stir into dry ingredients. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. In another small bowl, beat the topping ingredients until blended. Serve with waffles.
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Individual cups for perfectly shaped poached eggs
London's beloved Bombay café — breakfast naan roll, black daal, chai