It snowed 3.8″ yesterday here in Richmond, VA. It’s the first time since 1971 that it’s snowed this much this late in the season, according to the loud NPR news radio that woke me up (way too early) this morning. It’s a little crazy to imagine that much snow after the official start of Spring, but then again, nothing surprises me with the weather here anymore! We had 70 degree days in January and this weekend it snowed almost four inches. Totally normal!
So what this means for many people is a rare and unexpected snow day or a snow delay in getting to work. If you are lucky enough to have a later Monday morning on the books, maybe you should snuggle up to a big plate of waffles to celebrate National Waffle Day! It’s the perfect cozy breakfast to keep you warm on a morning like this and if you have kids, you’ll score major bonus points today. Or, maybe you’d prefer your waffles in a more savory plate. The fried chicken in waffles (or fried duck and waffles!) dish is hugely popular right now, so maybe you won’t eat your waffle until lunch or dinner. There are obviously many ways to celebrate the waffle holiday, so make sure you do it. Waffles are delicious, after all. This shouldn’t take a lot of arm twisting.
I made Belgian waffles with glazed banana from a recipe I found on Epicurious.com. It was rich and delicious without being heavy. To make my waffles, I just mixed the ingredients in a large mixing bowl. You could also use a stand mixer. I used this waffle maker from Hamilton Beach, which I love. In fact, I love it so much that I am going to send one to my brother for his birthday, which is today. Happy birthday and lots of love to my little brother, Jonathan! I served my waffles with some pear/orange/banana juice fresh from my new juicer. Yum.
Belgian Buttermilk Waffles with Glazed Bananas
yield: Makes 8 waffles
active time: 30 min
total time: 30 min
- 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
- 2 tablespoons unsalted butter
- 2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
- 1 1/4 cups pure maple syrup
- Special equipment: a waffle iron (preferably Belgian-style)
- Accompaniment: sour cream or whipped cream (optional, I skipped this in mine)
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.
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.