After the previous night's dinner at Il Sogno, this should have been breakfast, but it had been too long since we made waffles, and I had a couple of overripe bananas burning a hole in my crisper. Sophie found our recipe on Food Gawker.
Banana Waffles with Toasted Pecans (or not) 1/2 cup pecans (skipped the toasting)
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
10 tablespoons (1 stick plus 2 tbls) unsalted butter, melted
3 large eggs, separated
2 large ripe bananas, mashed
1/4 cup sugar
Preheat a waffle iron. In a large bowl, whisk both flours with the cornmeal, baking powder and salt. In a small bowl, combine the milk, melted butter and egg yolks. Stir the liquid into the dry ingredients just until moistened; lumps are okay. Fold the bananas into the batter.
In a clean bowl, beat the egg whites at medium speed until frothy. Increase the speed to high and beat until firm peaks form. Add the sugar and beat until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain. Bake in your waffle iron.
If you have a nut-hater in the house, or a nut-ambivalent like Sophie, you can always sprinkle the nuts on the waffle just prior to closing the waffle iron.
These are definitely waffles of the stick-to-your ribs variety, not light and ethereal like the waffles of insane greatness or Tipsy's. Perfect for a rainy Sunday, especially if you just ran 10 miles in said rain. I served mine with a healthy dollop of coconut butter. It's the latest weight loss thing right? All the celebrities are endorsing it....oh, wait a minute, that's coconut water. Shit.
That's probably about 4 miles worth of coconut butter.