PECAN WAFFLES WITH ROASTED PECAN AND BANANA SYRUP
Provided by Emeril Lagasse
Categories main-dish
Time 25m
Yield 16 (4-inch) Belgian waffles, 8 servings
Number Of Ingredients 13
Steps:
- Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
- Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
- In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
- Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
- In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.
BANANA WAFFLES WITH TOASTED PECANS
This recipe is like a cross between crisp waffles and warm banana bread. I like my waffles crispy and the amount of butter in this batter gives these wonderful waffles a nice crisp. Beverage Recommendation: The toasted pecans and the sweet waffles pair nicely with a frothy cafe con leche (steamed milk added to a shot of espresso) or a mug of your favorite java.
Provided by NcMysteryShopper
Categories Breakfast
Time 1h
Yield 16 4" Waffles
Number Of Ingredients 13
Steps:
- Preheat oven to 350° and preheat waffle iron.
- Place pecans in a pie plate or on a baking sheet and spread out so that they are not touching. Bake for 10 minutes or until lightly toasted and golden. Remove from oven and let cool. Coarsely chop and set aside. Reduce oven temperature to 225°.
- In a large mixing bowl, whisk flour, cornmeal, baking powder and salt. In a small bowl, mix milk, melted butter and egg yolks. Slowly stir the liquid into the dry ingredients until JUST moistened - lumps are okay. Fold the 1/2" banana pieces into the batter.
- In a clean bowl with a hand mixer, beat or whisk the egg whites at medium speed until frothy. Increase the speed to high and beat or whisk until firm peaks form and hold their shape. Sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.
- Oil, spray or butter the waffle iron. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed. Bake until the waffle is golden, about 6 minutes, depending on the iron. Carefully lift the lid; if the waffles resist at all, they need a bit more cooking time. Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3 batches. There should be no need to re-grease the iron between waffles.
- Place waffles on plates and serve with the toasted pecans, banana slices and warmed maple syrup.
Nutrition Facts : Calories 215.8, Fat 13, SaturatedFat 6.5, Cholesterol 65.2, Sodium 130.2, Carbohydrate 22.1, Fiber 1.5, Sugar 6.3, Protein 4
BANANAS FOSTER BELGIAN WAFFLES
As a special treat for my mother, I created this recipe, which includes one of her favorite desserts and one of her favorite breakfast items. This creation also goes great with French toast, so make this as a special treat to your mom or any mom. Also a nice way to impress anyone with a special breakfast. I hope you enjoy as much as my mom did.
Provided by prell2k4
Time 40m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
- Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
- Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
- Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
- Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.
Nutrition Facts : Calories 1096.3 calories, Carbohydrate 127.5 g, Cholesterol 298.7 mg, Fat 60.3 g, Fiber 4.3 g, Protein 14.9 g, SaturatedFat 33.5 g, Sodium 960.8 mg, Sugar 71.9 g
RUM BANANA SAUCE
Remember to save room for dessert! This sauce is delicious served over ice cream. It's so good, you'll be tempted to forget the ice cream altogether! Katherine Desrosiers - Trail, British Columbia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.
Nutrition Facts : Calories 397 calories, Fat 17g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 104mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 1g protein.
PECAN WAFFLES WITH CARAMELIZED BANANAS
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Banana Pecan Winter Gourmet Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F and preheat waffle iron. Whisk together flour, pecans, baking powder, baking soda, and salt. Stir in buttermilk, 6 tablespoons butter, and egg until smooth (batter will be thick). Spoon batter into waffle iron, using half of batter for 4 (4-inch) standard waffles and spreading batter evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner.
- Halve bananas crosswise and then lengthwise. Roll bananas in sugar to coat. Heat remaining 2 tablespoons butter in a large nonstick skillet over moderately high heat until foam subsides, then saut bananas, starting with cut sides down and turning once, until golden brown. Transfer bananas with a spatula to an oiled baking sheet and cool slightly.
- Put 4 waffles on 4 plates and divide bananas among them. Top bananas with remaining waffles.
BANANA WAFFLES WITH PECAN MAPLE SYRUP
Categories Blender Breakfast Brunch Vegetarian Kid-Friendly Banana Pecan Cornmeal Maple Syrup Boil Gourmet Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F.
- In a small saucepan bring maple syrup and pecans to a boil and stir in juice. Remove syrup from heat and keep warm, covered.
- In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- Quarter banana and in a blender purée with water. Transfer purée to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.
- Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner.
- Serve waffles with syrup.
BANANA-PECAN WAFFLES WITH RUM RAISIN SYRUP
I think this recipe came from a William-Sonoma catalogue years ago. It's sinful. I'm not sure of the yield. It depends on the size of the waffle iron.
Provided by Normaone
Categories Breakfast
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the raisins in rum for 30 minutes.
- In a small saucepan bring to a simmer the maple syrup.
- Add raisins and rum.
- Stir and keep warm.
- Sift together the flour, baking powder, baking soda, salt and brown sugar into a large bowl.
- In another bowl beat the egg yolks.
- Add buttermilk, butter and banana puree.
- Stir in the dry ingredients just until moistened.
- In a separate mixing bowl whip the egg whites until stiff peaks form.
- Fold egg whites into batter.
- Pour onto a hot waffle iron and cook until golden brown, about 4-5 minutes, Serve with warm rum-raisin syrup.
Nutrition Facts : Calories 833.5, Fat 22.1, SaturatedFat 9.2, Cholesterol 139.6, Sodium 467.3, Carbohydrate 140.7, Fiber 3.6, Sugar 89.3, Protein 12.4
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