Buying Shawn a waffle iron for Christmas may have been one of the best things that I’ve ever done. We’ve wanted one for a while, but were hesitant because people kept telling us that we would never use it and it would ust take up precious cabinet space. Well, guess what? They were all wrong. We’ve been making waffles just about every weekend since we got it.
There’s something about a homemade waffle that just doesn’t compare to the frozen version. If you’ve ever ordered one at a diner you know what I’m talking about – they have that beautiful crispy exterior that gives way to a fluffy, light interior. These buttermilk waffles are perfect for a lazy weekend breakfast, or for a weeknight dinner. I like to make extras, which I reheat in the toaster for weekday breakfasts.
There are so many waffle recipes out there that it can be a little overwhelming. Cornmeal waffles, yeast waffles, chocolate waffles…the options are limitless. But my favorite are these buttermilk waffles, which call for whipped egg whites. They’re the closest that I’ve found to the diner waffles that I love so much. I think the whipped eggs result in an extra light and fluffy center.
Now that that’s out of the way, let’s talk toppings. Syrup is a classic, but I don’t like to use too much since it can be so sweet. For these, I used just a drizzle of real maple syrup and some bananas that I sauteed with a little bit of grand marnier. The creaminess of the bananas was a really nice contrast to the tender-crisp texture of the waffle itself. As another alternative, I really like these waffles topped with a little bit of raspberry preserves.
The waffles are pretty big and i find them to be very filling. Half of one is enough for me for breakfast, otherwise I won’t want lunch.
Buttermilk Waffles with Sauteed Bananas
- 2 cups flour
- dash salt
- 2 Tbs sugar
- 1-1/2 tsp baking soda
- 1-3/4 cup buttermilk
- 2 eggs, separated
- 2 Tbs butter, melted
- 1/2 tsp vanilla extract
- 1 pat butter
- 1 banana
- 1 Tbs grand marnier or other orange liqueur
Combine the flour, salt, sugar, and baking soda. Stir in the buttermilk, baking soda, egg yolks, melted butter and vanilla.
Whip the egg whites until the form soft peaks. Gently fold the whipped egg whites into the batter.
Spray your waffle iron with oil. Preheat. Ladle one sixth of the batter onto the waffle iron and cook until done (this will depend on your iron). ransfer to a plate and cover with foil to keep warm. Repeat with remaining batter.
While the waffles are cooking, heat a skillet over medium heat. Ad the pat of butter to the pan and allow to melt. Slice the banana into the pan and cook until it begins to soften, stirring occasionally. Add the grand marnier and cook an additional 2 minutes. Remove from heat and keep warm.
Approx.363 waffles, 13 grams fat, 1.5 grams fiber, 17 grams protein
Don’t like hyphens? You can now find me by going to Healthydelicious.net too! Should make it a little easier to tell people about the site (hint, hint ;))