Good morning Breakfast Eaters– We’re still experimenting with our new waffle iron. There’s been some hits and misses. But this has been a favorite so far (and I’m pretty sure you may see more waffles float by on these pages in the future!).
The sweetness from the bananas, a little pecan crunchiness and a light texture from beating the egg whites, make it a winner!
BANANA PECAN WAFFLES
2 ripe bananas
3 eggs, divided
1 1/2 stick butter (3/4 cup) melted, cooled for a few minutes
1 1/4 cup milk
1 1/2 cup flour
1/2 cup yellow cornmeal
1 tab. baking powder
1/4 tsp. salt
1/4 cup sugar
3/4 cup pecans, chopped
garnish: maple syrup & fruit
Smash the bananas to a paste with a fork in a mixing bowl. Separate the eggs. Put the whites in a new mixing bowl (set it aside) and the yolks in with the bananas. The mix in the milk and butter with the bananas.
Then add in the flour, cornmeal, baking powder and salt to the banana mixture. Stir it all together. Fold in the pecans
Next take the egg whites, and beat them with an electric mixer until they are foamy. Then add in the sugar and continue to beat on high speed until they are glossy and stiff peaks form. Be patient. This takes 4 or 5 minutes. (Best done with the whisk attachment of your mixer).
Then gently fold the egg whites into the banana batter, mixing until there are no white streaks.
Pour about one cup of batter into a hot waffle iron that has been sprayed with cooking spray. Cook according to the directions on your waffle iron (mine takes 7 or 8 minutes for each waffle and made 6 medium waffles).
Serve them up with syrup and fruit and big mugs of tea. Delish!