Belgian Waffles with Glazed Banana

 How to make Delicious Belgian Waffles

 yield
Makes 8 waffles

active time
-30 min

total time
-30 min

Ingredients

For waffles

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups well-shaken buttermilk
• 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
• 2 large eggs
• Vegetable oil for waffle iron

For topping

• 2 tablespoons unsalted butter
• 2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
• 1 1/4 cups pure maple syrup

• Special equipment: a waffle iron (preferably Belgian-style)
• Accompaniment: sour cream or whipped cream

Preparation

Make waffles:
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.
Make topping:
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.

Cooks' note: If using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle. 

Comments:

- Belgian waffles are very difficult to make but this recipe makes the process very basic and the outcome is very delicious.

    by Me from Los Angeles, California on 2014-11-03

- Made as written with two small exceptions: i like my batter THICK so i substituted 1/2 c. Chobani plain non-fat yogurt for 1/2c. of the buttermilk. i also doubled the recipe and froze half the waffles. they toast up perfectly.
    by michaeladenner from Finicky, Florida on 2013-09-28 

 

 

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