Easter weekend is a great time to break out my new Waring waffle maker.
It is a tradition in my house (as long as EASTER DOESN’T FALL ON Passover) to make brunch both Sat and Sunday for friends and family.
Ingredients
For waffles
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups well-shaken buttermilk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
2 large eggs
Vegetable oil for waffle iron
For topping
2 tablespoons unsalted butter
2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
1 1/4 cups pure maple syrup
2 tablespoons brown sugar
11 cup toasted pecans
2 Tablespoon butter
Garnish with crème fraiche whipped cream and toasted pecans
Directions
- Make waffles: Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
- Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks’ note, below). Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
- Topping: While the last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.
- Spoon bananas over waffles, then drizzle with warm syrup before serving. Top with crème fraiche and toasted pecan
Options:
Substitute peaches and blueberries for the bananas or add toasted coconut as an extra tropical garnish.
Serve with Bellini’s or Mimosas
