City Palate

Summer in the City Palate - July August 2017

Pecan Waffles with Caramelized Bourbon Bananas
Pecan_Waffles_with_Caramelized_Bourbon_Bananas

July/Aug 2017

from Julie Van Rosendaal

Yes, you can incorporate brown liquor into a leisurely weekend brunch.

Waffles:

2 c. all-purpose flour

2 T. sugar

2 t. baking powder

1/4 t. salt

1-1/2 c. milk

2 large eggs

1/4 c. canola oil or melted butter

1 t. vanilla

1/2 c. chopped, toasted pecans (optional)

Bourbon Bananas:

2 T. butter

1-2 bananas, sliced

2 T. brown sugar

1 T. maple syrup

1 T. bourbon or other whisky

In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the milk, eggs, oil or butter and vanilla. Add the liquid ingredients to the dry ingredients and whisk just until blended. Stir in the pecans, if you’re using them.

Preheat your waffle iron and spray it with nonstick spray or brush it with oil. Ladle in some batter – about 1/2 cup, or however much you usually cook at a time – close the lid and cook according to the manufacturer’s instructions, until golden and crisp. Serve immediately, or keep warm on a rack set on a baking sheet in a 250°F oven while you cook the rest.

To make the bananas, put the butter in a small skillet set over medium-high heat. As it melts, add the bananas and cook for a minute or two, until starting to brown on the edges. Add the brown sugar, syrup and bourbon and bring to a simmer, stirring until the bananas are soft and the syrup mixture thickens. Serve over warm waffles. Serves 4.


Appetizers, Starters and Breakfasts