Cornmeal Waffles with Banana Bourbon
Syrup
Makes about 10 waffles – we saw this in the NY Times and
just had to enjoy it. Add cornmeal makes
a lovely crispier waffle. This would
also be a great dessert topped with maple-pecan ice cream.
7 Tbs.
butter, plus more to brush the waffle iron
1 large
ripe banana, peeled and sliced into ½”-thick-rounds
2 Tbs.
bourbon
½ c. maple
syrup
½ c.
toasted chopped pecans
1¼ c. flour
¾ c. finely
ground cornmeal
1 Tbs.
sugar
1 tsp.
baking powder
1 tsp. fine
sea salt
½ tsp.
baking soda
1 c. sour
cream or Greek yogurt
1 c. milk
4 large
eggs, separated
Melt 5 Tbs. of the butter either on the stove or in the
microwave, set aside.
In a medium skillet over medium-high heat, melt remaining 2
Tbs. butter until foam subsides. Add
bananas in a single layer. Cook, without
moving, until undersides are golden brown, 2 to 3 minutes; flip and brown other
side, 2 to 3 minutes more. Transfer to a
bowl.
Add bourbon to pan and let simmer until mostly evaporated, about
1 minute. Pour in syrup and nuts; simmer
until just heated through. Pour syrup
onto bananas and cover to keep warm (or reheat just before serving).
In a large bowl, whisk together flour, cornmeal, sugar,
baking powder, salt, and baking soda. In
a separate bowl, whisk together sour cream or yogurt, milk, reserved melted
butter, and egg yolks. Fold wet
ingredients into dry ingredients.
In a mixer fitted with the whisk attachment, whip the egg
whites until they hold stiff peaks.
Immediately fold into batter.
Heat a waffle iron and, using a pastry brush or paper towel,
lightly coat with melted butter. Cook
waffles (using about ½ c. batter per waffle) until golden and crisp. Butter the iron in between batches as
needed. Serve waffles immediately as
they are ready, or keep warm in a 200 degree oven until ready to serve. Serve with banana syrup on top.
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