While we are all adjusting to our the new normal and distancing ourselves at least I find myself cooking more, and experimenting with some new recipes.
Since I have some extra time in the mornings I decided to give these waffles a whirl, and they turned out great! I used to only “make” Eggo waffles from the grocery store’s freezer section because making them (or anything for that matter) from scratch seems daunting, but they are actually super simple and don’t take a ton of time. And who doesn’t love waffles?!
A little trick to make them even fluffier – separate the egg whites from the yokes, beat the whites until they form stiff peaks and then fold into the batter!
2 cups flour
3 Tbsp sugar, granulated
2 tsp baking powder
1/4 tsp salt
1 3/4 Charlie’s Buttermilk Find It
1 very ripe banana, mashed
1 banana, sliced
4 tbsp butter, unsalted
1 tsp vanilla
1/2 cup [ingedient]heavy cream[/ingredient]
1/2 cup toasted walnuts, crushed
2 Tbsp powdered sugar
In a large bowl, whisk dry ingredients together – flour, granulated sugar, baking powder, salt.
In a separate bowl, whisk together buttermilk, eggs, mashed banana, butter, and vanilla.
Then mix wet and dry ingredients until just combined. Cover and let rest for 10 min.
Heat waffle iron to medium-high. Brush waffle iron with butter and lightly cover iron with batter.
Cook until golden brown, about 5 min.
Whisk cream and powdered sugar together until you see stiff peaks. Slice the extra banana. Top waffles with whipped cream sliced banana, and walnuts. Then serve!