CORNMEAL WAFFLES WITH BANANA BOURBON SYRUP
Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites. If you'd prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour. The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert. If you do go that route, a scoop of vanilla ice cream or whipped cream would not be amiss. Or serve the waffles with some butter, sliced bananas and a drizzle of plain maple syrup for a simple but satisfying breakfast.
Provided by Melissa Clark
Categories breakfast, brunch, dessert, main course
Time 35m
Yield About 10 waffles
Number Of Ingredients 14
Steps:
- Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.
- In a medium skillet over medium-high heat, melt remaining 2 tablespoons 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 the 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, 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 1/2 cup 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.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 9 grams, Sodium 323 milligrams, Sugar 15 grams, TransFat 0 grams
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omar faruk tarek
[email protected]I can't wait to try these waffles with different toppings. I think they would be great with fresh berries or whipped cream.
Christopher Maher
[email protected]These waffles are a fun and festive way to celebrate Mardi Gras.
Xamda Abdi
[email protected]I would definitely make these waffles again. They're a great way to use up leftover bananas.
Rohdar Linda
[email protected]Overall, I thought these waffles were pretty good. They're easy to make and they're a nice change from traditional waffles.
Chronic Cody
[email protected]The syrup was a bit too sweet for my liking. I would probably use less sugar next time.
Iskhaq Khanii
[email protected]These waffles were a bit too dry for my taste. I think I would add a little more milk to the batter next time.
Haseeb Amir
[email protected]I'm not a huge fan of cornmeal, but these waffles were surprisingly good. The banana bourbon syrup really helped to balance out the flavor.
Summer Jones
[email protected]These waffles are perfect for a lazy weekend breakfast. They're easy to make and they're always a hit with my family.
Loago Motshware
[email protected]I love that these waffles are made with cornmeal. It gives them a slightly different flavor and texture than traditional waffles.
Hira Sah
[email protected]The banana bourbon syrup is what really makes these waffles special. It's so easy to make and it adds a delicious flavor to the waffles.
Ketuma Lots
[email protected]I've made these waffles several times now and they're always a crowd-pleaser. The recipe is easy to follow and the waffles turn out perfectly every time.
esan md
[email protected]These cornmeal waffles with banana bourbon syrup were a hit at my brunch party! The waffles were crispy on the outside and fluffy on the inside, and the syrup was the perfect balance of sweet and boozy.