Banana Waffles
Like warm banana bread.
Makes 4 to 5 waffles
1
cup (250 ml) unbleached,
all-purpose flour
½
cup (125 ml) whole-wheat flour
2
tablespoons (30 ml) yellow cornmeal
¼
cup (60 ml) packed light brown sugar
1
teaspoon (5 ml) baking powder
½
teaspoon (2.5 ml) baking soda
¾
teaspoon (3.75 ml) kosher salt
¼
teaspoon (1 ml) ground cinnamon
1
cup (250 ml) whole buttermilk
2
large eggs
¼
cup (60 ml) plus 2 tablespoons (30 ml)
coconut oil, melted and cooled, or
vegetable oil
1½ teaspoons (7.5 ml) pure vanilla extract
1
cup (250 ml) mashed banana
(about 2 medium bananas)
½
cup (125 ml) chopped toasted walnuts
½
semisweet chocolate chips
Softened butter and maple syrup,
for serving
1. Whisk together the dry ingredients in a large
bowl. In a separate bowl, whisk the buttermilk,
eggs, oil and vanilla to combine. Add the liquid
ingredients to the dry and whisk until mostly
smooth. Fold in the mashed banana.
2. Preheat the waffle maker to the desired
setting; these waffles turn out best on setting
4 or 5 due to their soft texture.
3. When the waffle maker signals it is ready,
rotate the plates to the horizontal position.
Pour a cup of batter onto the center of the
bottom waffle plate. Top the batter with 1 to 2
tablespoons (15 to 30 ml) each of walnuts and
chocolate chips. Close the waffle maker and
leave in the horizontal position to cook. When
the waffle maker signals again, carefully
open the waffle maker and remove the baked
waffle. Continue with the remaining batter.
4. For best results, serve waffles immediately with
softened butter and maple syrup, if desired.
Nutritional information per half waffle (based on
5 waffles; accounts for about 3 tablespoons (45 ml)
combined walnuts and chocolate chips):
Calories 293 (46% from fat) • carb. 35g • pro. 6g
• fat 16g sat. fat 10g • chol. 51mg • sod. 236mg
• calc. 295mg • fiber 3g
Overnight Rye-Blueberry
Waffles
Rye flour adds unexpected complexity
to these yeasted waffles.
Makes 4 to 5 waffles
8
tablespoons ([120 ml] 1 stick) unsalted
butter, cubed
1½ cups (375 ml) cold whole milk
2
tablespoons (30 ml) dark brown sugar
¾
teaspoon (3.75 ml) kosher salt
1
cup (250 ml) unbleached,
all-purpose flour
1
cup (250 ml) dark rye flour*
1½ teaspoons (7.5 ml) instant yeast
¼
teaspoon (1 ml) ground cardamom
(optional)
2
large eggs
1
teaspoon (5 ml) vanilla extract
¼
teaspoon (1 ml) baking soda
1½ cups (375 ml) blueberries, washed
and picked over to remove stems,
plus more for serving (optional)
Maple syrup, for serving
1. Melt the butter in a small saucepan set over
medium low heat. When the butter is fully
melted, whisk in the cold milk. Let mixture
cool slightly until just warm.
2. Whisk the dry ingredients together in a large
bowl. Gradually add the warm milk/butter
mixture and whisk until smooth. Add the eggs
and vanilla and whisk until mostly smooth
(some lumps are okay). Let the batter rest at
room temperature for 1 hour, then cover with
plastic wrap and refrigerate for at least 12
hours and up to 24 hours.
3. Preheat the waffle maker to the desired
setting; a higher setting is recommended for
crisp waffles.
4. Gently whisk the batter to combine again
(batter will deflate). When the waffle maker
signals it is ready, rotate the plates to the
horizontal position. Pour a cup of batter onto
the center of the bottom waffle plate. Top
with a heaping ¼ to ¹⁄³ cup (60 to 75 ml) of
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