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Originally published May 14, 2014 at 6:03 AM | Page modified May 15, 2014 at 12:48 AM

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Recipe: Cornmeal Waffles with Banana Bourbon Syrup


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Makes about 10 waffles

These are perfectly fine served with maple syrup or honey dripped on top. But for something more opulent, maple syrup simmered with caramelized bananas, pecans and bourbon — like bananas Foster on a waffle — puts them over the top.

7 tablespoons unsalted butter, more for waffle iron

1 large ripe banana, peeled and sliced into ½-inch-thick rounds

2 tablespoons bourbon

½ cup maple syrup

½ cup toasted chopped pecans, optional

1¼ cups all-purpose flour

¾ cup finely ground cornmeal

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon fine sea salt

½ teaspoon baking soda

1 cup sour cream or Greek yogurt

1 cup whole milk

4 large eggs, separated

1. Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.

2. 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, two to three minutes; flip and brown other side, two to three minutes more. Transfer to a bowl.

3. Add bourbon to pan and let simmer until mostly evaporated, about one minute. Pour in syrup and pecans; simmer until just heated through. Pour syrup on bananas and cover to keep warm (or reheat just before serving).

4. 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.

5. In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter.

6. Heat waffle iron. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about ½ 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.

— Melissa Clark, The New York Times



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