Banana-poppy Seed Waffles |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another delicious recipe from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. I've only prepared these waffles once, but next time I might add pecans or walnuts to the batter. The original recipe calls for ground poppy seeds so instead I used a pestle and mortar to lightly crush the poppy seeds to release the flavor. I'm always looking for a way to use up older bananas. Ingredients:
1 1/4 cups unbleached flour |
3/4 cup whole wheat flour |
2 tablespoons poppy seeds (crushed lightly) |
2 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 3/4 cups buttermilk |
3/4 cup mashed banana |
3 eggs, separated |
3 tablespoons melted butter |
1 teaspoon vanilla extract |
1/2 cup toasted pecans (or serve on side) or 1/2 cup walnuts (or serve on side) |
Directions:
1. Preheat the waffle iron.
2. In a large bowl, stir together both flours, the poppy seeds, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, stir together the buttermilk, banana, egg yolks, butter,.
4. and vanilla extract.
5. In a clean bowl, using clean beaters, beat the egg whites until stiff.
6. Stir the liquid ingredients into the dry ingredients until just combined.
7. Fold in the egg whites carefully, Gently mix in nuts if desired.
8. Grease the waffle iron and spread batter onto it. (How much batter depends on the size of the waffle iron.) Cook until the iron no longer steams, about 5 minutes.
9. Add favorite toppings. I sprinkled on powdered sugar and drizzeld strawberry syrup on the waffle. Serve with nuts on top, too.
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