Belgian Buttermilk Waffles with Glazed Bananas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Food Editor: Maggie Ruggiero Father: Joseph Schwarz, Queens, NY In 1964, my family visited New York's futuristic World's Fair. Living in Queens, where the fair was held, made us feel like the space age was upon us, and for years afterward we would drive by the famous Unisphere. My dad never got to explore space in his lifetime, but his love for waffles, sparked by the fair's Belgian pavilion, never waned. Ingredients:
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 |
2 tablespoons unsalted butter |
2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices |
1 1/4 cups pure maple syrup |
accompaniment: sour cream or whipped cream |
Directions:
1. 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.
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.
5. 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.
6. Spoon bananas over waffles, then drizzle with warm syrup before serving.
7. Cooks' note: If using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle.
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