Belgian Buttermilk Waffles With Glazed Bananas Food

BELGIAN BUTTERMILK WAFFLES WITH GLAZED BANANAS

Steps:

• 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.
• Make topping:
• While 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.

BANANA BUTTERMILK WAFFLES

Steps:

• Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Whisk the eggs in a medium bowl until frothy; add the buttermilk, mashed banana, 4 tablespoons of the butter and vanilla and stir to combine. Stir the wet mixture into the dry until just combined, taking care not to over mix. Cover with plastic wrap and let the mixture rest for 10 minutes.
• Preheat a waffle iron to medium-high. Preheat the oven to 200°F. Brush the inside of the iron evenly with some of the remaining butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cook until the waffles are crisp and golden, 5 to 7 minutes. Repeat with the remaining butter and batter, keeping the cooked waffles warm in the oven until ready to serve.
• Whisk the cream and confectioner's sugar in a medium bowl until soft peaks form. Slice the remaining banana if using. Serve the waffles topped with the whipped cream, banana slices and walnuts and drizzled with maple syrup.

BELGIAN WAFFLES WITH HOMEMADE CINNAMON SUGAR BUTTER AND SAUTEED CIDER APPLES

Steps:

• For the waffles: Preheat your waffle iron and brush the grate with butter. Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl.
• Whisk together the eggs, melted butter and buttermilk in a small bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Set the batter aside at room temperature for 20 minutes. Cook the waffles according the manufacturer's directions until golden brown. Remove to a baking rack. Cut or tear each waffle into quarters. Top each quarter with some of the cinnamon sugar butter and sauteed apples.
• For the sauteed apples: Combine the apple cider, light brown sugar, and cinnamon sticks in a large saute pan over high heat and boil until reduced by half and thickened to a syrup.
• Remove the cinnamon stick, whisk in the butter and add the apples and cook until soft and caramelized. Set aside.
• For the homemade cinnamon sugar butter: Combine the heavy cream and salt in a stand mixer fitted with the whisk attachment and beat until it becomes butter. Combine the sugar and cinnamon in a small bowl and fold into the butter. Scrape into a bowl. (Yield: 1 cup)

RICH BUTTERMILK WAFFLES

Steps:

• NOTE: The waffles will benefit if you have all the ingredients at room temperature. I take out the eggs, melt the butter and pour the buttermilk out half an hour before making the waffles.
• When you begin to make the batter, turn on the waffle iron to get it nice and hot.
• Melt the stick of butter in a heat-proof measuring cup. Set aside to cool.
• In a large batter bowl, measure out the flour, baking powder, baking soda, sugar and salt, stirring well to combine ingredients. Create a depression in the center of the dry ingredients for the buttermilk mixture.
• Beat the eggs in a large pourable measuring cup until frothy and well-combined. Add the vanilla extract, buttermilk and cooled butter. Beat until well-combined.
• Pour the buttermilk mixture into the dry ingredient's depression and stir rapidly with a wooden spoon until well combined. There will be an immediate chemical reaction between the buttermilk and leavening, creating a thick, rich batter honeycombed with air bubbles.
• Using the wooden spoon, push 1/4 of the batter onto your waffle iron plates and bake until steam stops rising from the waffle iron or your personal degree of doneness is achieved.

TENDER AND EASY BUTTERMILK WAFFLES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.

BANANA BUTTERMILK WAFFLES

Steps:

• Whisk the flour, granulated sugar, baking powder and salt in a large bowl.
• Whisk the eggs in a medium bowl until frothy; add the buttermilk, mashed banana, 4 tablespoons of the butter and vanilla and stir to combine. Stir the wet mixture into the dry until just combined, taking care not to over mix.
• Cover with plastic wrap and let the mixture rest for 10 minutes.
• Preheat a waffle iron to medium-high.
• Preheat the oven to 200 degrees F. Brush the inside of the iron evenly with some of the remaining butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on the size of the iron. (Take into consideration that the batter will spread once the lid is closed.).
• Cook until the waffles are crisp and golden, 5 to 7 minutes.
• Repeat with the remaining butter and batter, keeping the cooked waffles warm in the oven until ready to serve.
• Whisk the cream and confectioner's sugar in a medium bowl until soft peaks form.
• Slice the remaining banana if using.
• Serve the waffles topped with the whipped cream, banana slices and walnuts and drizzled with maple syrup.