I love the weekends. Not only for the chance to rest and recharge for the upcoming work week, and catch up with friends. But also for the mornings when I actually have time to make myself a hot breakfast from scratch.
Pancakes are often my go-to brunch dish of choice, but I woke up one morning with a sudden craving for waffles. Realizing I couldn't remember the last time I had used my waffle iron, which had sat neglected in a corner, I thought it was due time to dig it out, dust it off, and show it some love.
These waffles are inspired by Banana Foster. Sliced ripe bananas are tossed in a sweet, rich sauce of brown sugar, butter, and cinnamon, then flambeed in rum. A paired the bananas with a maple-pecan waffles, but these could be just as delicious with a simple buttermilk waffle. To turn this brunch dish into dessert, top the waffles with some vanilla ice cream.
Banana Foster Maple-Pecan Waffles
Makes about 6 waffles
1 cup all-purpose flour
1 cup whole wheat cake flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons packed light brown sugar
6 tablespoons unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 3/4 cups milk
1/4 cup pure maple syrup
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
For the banana foster:
2 ripe bananas
2 tablespoons unsalted butter
2 tablespoons brown sugar
2 tablespoons rum
1/4 teaspoon cinnamon
Preheat waffle maker according to the manufacturer's instructions.
In a large mixing bowl, crumble the brown sugar, then add the flours, baking powder, baking soda and salt. Stir to combine and set aside.
In another large bowl, pour the melted butter. Add the eggs, milk, maple syrup, and vanilla extract. Whisk until smooth. Fold in the flour mixture and pecans.
When the waffle maker is ready, spray both plates (top and bottom) with cooking spray. Pour about a 1/4 cup of batter on each side of the bottom plate, and spread with a heat-proof rubber spatula. Close the top, and cook for 4 minutes, or until the waffles are as crispy as you like them. Repeat with remaining batter. Keep the cooked waffles warm in a 200˚F oven.
For the banana foster: Melt butter in a small saute pan over medium heat. While the butter is melting, slice the bananas. When the butter is melted, add the brown sugar and cinnamon and stir to dissolve the sugar.
When the mixture is bubbling at the edges, add the bananas and stir to coat. Let the bananas cook in the syrup for a minute then remove them from the pan. Add the rum and carefully light the rum on fire by using a matchstick at least 10 to 12 inches long. The fire will burn for about 2 minutes. After the fire burns out, stir the sauce. Place two waffles each on two plates and spoon the banana foster on top. Dust with confectioners' sugar and drizzle with maple syrup. Enjoy!