waffle

Belgian Buttermilk Waffles with Glazed Bananas

Everyone likes waffles. Well I love waffles! When I found this recipe, I bought a waffle iron just to make them. To this day it is still the best waffle recipe I’ve tried, and the topping is simple and perfect! Please do me a favor and get pure maple syrup for these. The real stuff from Vermont, New Hampshire, Maine…really anywhere known for their maple trees. You won’t regret it!

Belgian Buttermilk Waffles
2 cups all-purpose flour
2 tbsps sugar
2 tsps baking powder
1 tsp baking soda
3/4 tsp salt
2 cups buttermilk
6 tbsps unsalted butter (melted and cooled to room temperature)
large eggs
vegetable oil or butter spray (for waffle iron)
Glazed Banana Topping
2 tbsps unsalted butter
bananas (large, cut diagonally into 1/3 inch thick slices)
1 1/4 cups pure maple syrup

Make waffles:

  1. Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
  4. Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks’ note, below). Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.

Make topping:

  1. While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.
  2. Spoon bananas over waffles, then drizzle with warm syrup before serving.

 

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