Pecan Waffles with Caramelized Bourbon Bananas
From Julie Van Rosendaal
Yes, you can incorporate brown liquor into a leisurely weekend brunch.
- 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)
- 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.