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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 ���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)

����¯�¿�½������½ cup maple syrup

����¯�¿�½������½ cup light honey

3 tablespoons unsalted butter

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.