Banana-Pecan Waffles with Rum Raisin Syrup |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I think this recipe came from a William-Sonoma catalogue years ago. It's sinful. I'm not sure of the yield. It depends on the size of the waffle iron. Ingredients:
1/2 cup raisins |
1/2 cup dark rum |
2 cups pure maple syrup |
2 1/4 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup packed brown sugar |
1/2 cup chopped pecans |
3 eggs, separated |
2 -2 1/2 cups buttermilk |
6 tablespoons unsalted butter, melted |
2 very ripe bananas, peeled,and pureed |
Directions:
1. Soak the raisins in rum for 30 minutes.
2. In a small saucepan bring to a simmer the maple syrup.
3. Add raisins and rum.
4. Stir and keep warm.
5. Sift together the flour, baking powder, baking soda, salt and brown sugar into a large bowl.
6. In another bowl beat the egg yolks.
7. Add buttermilk, butter and banana puree.
8. Stir in the dry ingredients just until moistened.
9. In a separate mixing bowl whip the egg whites until stiff peaks form.
10. Fold egg whites into batter.
11. Pour onto a hot waffle iron and cook until golden brown, about 4-5 minutes, Serve with warm rum-raisin syrup.
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