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)
2 large eggs
vegetable oil or butter spray (for waffle iron)
Glazed Banana Topping
2 tbsps unsalted butter
2 bananas (large, cut diagonally into 1/3 inch thick slices)
1 1/4 cups pure maple syrup
- 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.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
- 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.
- 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.
- Spoon bananas over waffles, then drizzle with warm syrup before serving.
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