Banana Sour Cream Waffles with Warm Maple-Honey Syrup
|Category:||Breakfasts - Brunch|
|# of Servings:||5 to 6 Waffles|
Waffles needn’t be reserved for special weekend productions, since they can be made and frozen. The secret to efficient waffle making is to mix both the wet and dry ingredients separately, then quickly together. Pour onto a preheated waffle iron and you have the perfect waffle.
|Ingredients:|| 1 cup all-purpose flour|
1 ½ tablespoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
1 medium ripe banana
1 large egg, separated
½ cup milk
4 tablespoons (½ stick) unsalted butter, melted
Spray a waffle iron with nonstick vegetable cooking spray (even if iron is nonstick), then preheat to medium-high heat, or according to manufacturer's instructions. In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together sour cream, banana, egg, milk, and butter.
Make a well in center of flour mixture and pour in banana mixture. Mix with a spatula with a few strokes to evenly moisten batter; do not overmix. For each waffle, pour about ½-¾ cup of batter onto iron grid. Close lid and bake until waffle is crisp and well-browned, about 4 to 5 minutes.
Remove from iron with a fork. Serve immediately, drizzled with Warm Maple-Honey Syrup (recipe below). (To freeze, cool completely on racks, store individual waffles in plastic freezer bags, and freeze for up to 2 months. Warm in the toaster, or in a toaster oven, until hot and crisp.)
Warm Maple-Honey Syrup (Makes about 1 cup)
Combine syrup, honey, and butter in a small saucepan or microwave-proof bowl. Warm over low heat or microwave at 2-minute intervals to melt butter and gently warm and liquefy into a syrup. Serve warm, or store in refrigerator in a covered container up to 1 month and reheat as needed.