Belgian Waffles With Glazed Bananas

    

Belgian Waffles With Glazed Bananas

 This recipe from 2005 Gourmet Magazine brings together the charms of Belgian waffles—a remarkably crisp exterior and a light, fluffy interior—with the slight tang of buttermilk waffles. But perhaps the most important part is the topping: sliced bananas quickly sautéed in butter until golden, and mixed with a touch of maple syrup. 

The luscious topping really works as a contrast to the crispy waffles, so you’ll want to follow the Epicurious guide, keeping an eye on the steam coming out of your waffle maker. Do not open your waffle maker until there is absolutely no steam left rising. And give the machine a moment between batches to return to the proper temperature—a cooled waffle iron will give you floppy waffles. 

Feel free to double the batch so you can fill your freezer with toaster-friendly waffle breakfasts.
Ingredients
For waffles
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 cups well-shaken buttermilk
¾ 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
1¼ cups pure maple syrup
Accompaniment: sour cream or whipped cream
Special Equipment
a waffle iron (preferably Belgian-style)

Directions:
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 ½ 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.

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.

Maple Syrup, Macafamia Nut, and Apricot Topped Waffles

Maple Syrup, Macadamia Nut  And Apricot-Topped Waffles Maple syrup is a must when it comes to waffles. And the delicious dried fruit and nut toppings intensify the maple flavour, making these fluffy waffles totally brunch-worthy. * Ingredients: TOPPING ½ cup (125 mL) chopped macadamia nuts ½ cup (125 mL) chopped dried apricots 1/3 cup (80 mL) flaked coconut 2 tbsp (30 mL) finely chopped candied ginger ¾ cup (175 mL) maple syrup * WAFFLES 2 cups (500 mL) all-purpose flour ¾ tsp (4 mL) salt ½ tsp (2 mL) baking soda ¼ tsp (1 mL) freshly grated nutmeg 2 large eggs 1 tbsp (15 mL) granulated sugar 1¾ cups (425 mL) buttermilk ½ cup (125 mL) unsalted butter, melted and cooled ½ tsp (2 mL) vanilla extract * Directions: Prepare topping by stirring nuts with apricots, coconut and ginger in a small bowl. Set aside until waffles are ready. Prepare waffles by whisking flour with salt, baking soda and nutmeg in a medium bowl. Separate eggs, placing whites in medium bowl or bowl of a stand mixer and yolks in a large bowl. Using an electric or stand mixer, whisk egg whites with sugar until stiff peaks form when beaters are lifted. Whisk buttermilk, cooled butter and vanilla into egg yolks. Whisk dry ingredients into egg yolk mixture just until mixed. Gently fold in egg white mixture just until mixed. Heat waffle iron. Pour approximately 1/3 cup (80 mL) into each waffle mould. Depending on the size of your waffle iron you may need to adjust this amount. Close lid and cook for 7 to 10 minutes until golden. Timing may also vary. You will need to cook and serve in batches. Serve waffles immediately with dried fruit and nut topping and generously drizzled with maple syrup. Repeat with remaining ingredients.  Recipe by: Victoria Walsh Serves 6

Oatmeal Waffles

Oatmeal Waffles

This dish uses less sugar, salt, and fat.  Recipe uses Diabetic Exchanges.

Ingredients:

1 1/2 cups all-purpose flour

1 cup quick cooking rolled oats

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt, optional

2 eggs slightly beaten

1 1/2 cups milk

6 tablespoons butter, melted

2 tablespoons brown sugar

*

Directions:

In a large mixing bowl, stir together the flour, oats, baking powder, cinnamon, and salt; set aside.  In a small mixing bowl, stir together eggs, milk, melted butter and brown sugar.  Add to flour mixture; stir until blended.  Pour on grids of preheated and lightly greased waffle iron.  Close lid quickly; do not open during baking process.  Waffles are done when steam no longer comes from iron.  Use fork to remove baked waffle  Top with fresh fruit and yogurt.  Yield 12 waffles 4" square each, about 6 servings.

Diabetic exchanges:  One serving equals 1 bread, 2 fats; also 176 calories, 223mg. sodium, 65 mg. cholesterol, 21 gm. carbohydrate, 5 gm. protein, 8 mg. fat.

Buttermilk Waffles

Buttermilk Waffles

My favorite magazine "Cooks Illustrated" printed a recipe in the May-June 2010 edition titled Buttermilk Waffles. Three tips given by the editor Andrea Geary are, to use the buttermilk powder, seltzer water for a lighter waffle and not to place a waffle on a plate when it is removed from the waffle iron. Place it on a cooling rack placed on a baking sheet in the oven while the remainder bake. This third tip lessens the chance of the waffle becoming soggy.

***

Ingredients:

2 cups unbleached all purpose flour

1 Tablespoon sugar

1/2 teaspoon table salt

1/2 cup dried buttermilk powder

1/2 teaspoon baking soda

1/2 cup sour cream

2 large eggs

1/4 teaspoon vanilla extract

1/4 cup vegetable oil

1 1/4 cup unflavored seltzer water (not sparkling water)

***

Directions:

Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet and place baking sheet in oven. Whisk flour, sugar, salt, buttermilk powder, and baking soda in a large bowl to combine. Whisk sour cream eggs, vanilla, and oil in medium bowl to combine. Gently stir seltzer water into wet ingredients. Make well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until combined. Batter should remain slightly lumpy with streaks of flour.,

Heat waffle iron and bake waffles according to manufacturer's instructions. (use about 1/3 cup for 7 inch round iron. Transfer waffles to rack in warm oven to hold for up to 10 minutes before serving with butter and maple syrup.

Yield: Eight 7 inch waffles.

Multi-Grain Waffles

Multi Grain Waffles

Weekly I receive an email from Heidi Swanson whose blog is 101 Cookbooks. This week she sent this recipe with a photo of the waffles. I too am trying to finish up perishables from my cupboards and freezer in preparation for my summer absence and this recipe had great appeal.

Ingredients:

1 1/2 tablespoons poppy seeds

2 cups buttermilk

1 cup barley flour

1/2 cup oat flour

1/2 cup rye flour

1 tablespoon cane sugar

1 tablespoon baking powder

scant 1/2 teaspoon fine grain sea salt

3 large eggs, whisked

1/3 cup unsalted butter, melted and cooled a bit

***

Directions: If you happen to remember, soak the poppy seeds in the buttermilk overnight, if not, it's no big deal. Just add them to the wet mix later on. Preheat your waffle iron. I set mine to medium heat, but you'll have to play around a bit with the settings on your particular waffle iron to settle on the right temperature.

***

In a large bowl mix the flours, sugar, baking powder, and salt together. In a separate bowl whisk the eggs into the buttermilk mixture, then whisk in the melted butter. Whisk the wet ingredients into the dry and stir until just combined.I use about 1/2 cup of batter per waffle. Close the iron, and resist the urge to peek for a couple of minutes, the waffle needs time to set and develop a bit of a skin. After that you can check to see how your waffle is coming along. Cook until deeply golden. If you aren't eating the waffles immediately, keep in mind they can get a bit soggy if you place them directly on a plate. I tend to set hot waffles on a metal cookie rack in a warm/hot place while cooking the remainders. Serve with syrup, preserves, or sprinkled with more Muscovado sugar. Makes 6 - 8 standard waffles.Multi grain Waffles