Banana Waffles

As soon as I saw these waffles on Taste and Tell yesterday I knew I had to try them. Deborah actually refers readers to her post on Cafe Zupas blog but they are adapted from a recipe at epicurious.com. When I saw that this week is National Waffle Week it seemed even more fitting that I try them right away.

So when David came in to my room this morning, I told him we were going to try a new recipe for breakfast. David has been influenced by Ratatouille and now he loves to pretend that he is a chef in the kitchen. Personally, I can't stand that movie. Something about rats in the kitchen never fails to turn my stomach. There are scenes in that movie that I literally cannot stomach watching.

These waffles were really good. Dale could do without waffles but I think he might enjoy these because they don't taste like most waffles. One of the primary ingredients is corn meal which lends a different flavor.

Now, I can claim that I caught the spirit of National Waffle Week. I will definitely be making these again.

I really want to try this recipe and this recipe now.

Banana Waffles
adapted from Epicurious.com

Serves 2

1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 ripe medium banana
1/3 cup water
2 large eggs
2 tablespoons unsalted butter, melted and cooled
vegetable oil for brushing waffle iron (I used cooking spray.)

In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

Quarter banana and in a blender purée with water. Transfer purée to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.

Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner.

Serve waffles with syrup.