Chef notes
Take the breakfast staple to the next level with a boozy topping that's just like bananas Fosters.
Ingredients
- 7 tablespoons unsalted butter, more for waffle iron
- 1 large ripe banana, sliced into 1/2-inch-thick rounds
- 2 tablespoons bourbon
- 1/2 cup maple syrup
- 1/4 cup chopped pecans
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flours
- 1/2 cup finely ground cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup sour cream or Greek yogurt
- 1 cup whole milk
- 4 large eggs, separated
Preparation
Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.
In a medium skillet over medium-high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas in a single layer. Cook, without moving, until undersides are golden brown, 2 to 3 minutes. Flip and brown other side, 2 to 3 minutes more. Transfer to a bowl.
Add bourbon to pan and let simmer until mostly evaporated, about 1 minute. Pour in syrup and nuts; simmer until just heated through. Pour syrup onto the bananas and cover to keep warm (or reheat just before serving).
In a large bowl, whisk together flours, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients.
In a mixer fitted with the whisk attachment, whip the whites until they hold stiff peaks. Immediately fold into batter.
Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Pour in a portion of the waffle batter.
Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve. Serve with bananas on top.
