Seattle is a big breakfast town, and waffles seem to be everyone’s favorite weekend indulgence. I think it has something to do with our weather—the comfort of a warm, sweet breakfast brightens the day ahead. This old-fashioned buttermilk waffle is dressed up with toasted pecans, brown sugar, maple syrup, and cinnamon-roasted bananas, and then topped with lightly sweetened vanilla whipped cream. To complete the meal, serve with breakfast sausage links or crisp bacon. Seven a.m. never looked so good.
FOR THE WAFFLES:
1⅓ cups unbleached all-purpose flour
3 tablespoons whole wheat flour
2 teaspoons baking soda
⅓ cup plus 3 tablespoons granulated sugar, divided
¾ teaspoon kosher salt
½ cup pecan halves and pieces, toasted and finely chopped
2 large eggs, separated
1½ cups low-fat buttermilk
¼ cup (½ stick) unsalted butter, melted
FOR THE ROASTED BANANAS:
4 medium bananas, cut into ½-inch coins
2 tablespoons pure maple syrup
¼ cup packed light brown sugar
½ teaspoon ground cinnamon
2 tablespoons unsalted butter
FOR THE VANILLA WHIPPED CREAM:
1 cup heavy cream
2 teaspoons pure vanilla extract
Vegetable oil spray
MAKES 4 SERVINGS
1. Position a rack in the center of the oven and preheat to 325°F. Line a rimmed baking sheet with parchment paper and set it aside.
2. To make the waffles, in a medium bowl, sift the flours, baking soda, ⅓ cup of the granulated sugar, and salt. Add the pecans and combine well. Set aside.
3. Whisk the egg yolks, buttermilk, and melted butter in a medium bowl. Using either an electric mixer or a whisk, whip the whites until they form medium-stiff peaks.
4. Drizzle the yolk mixture into the flour mixture and whisk to combine, making sure any lumps are dissolved. Using a rubber spatula, gently fold in the whites. Take care to not overmix and deflate the batter. (It will hold in the refrigerator for 2 to 3 hours.)
5. To make the roasted bananas, toss the bananas with the maple syrup, brown sugar, and cinnamon in a medium bowl. Transfer to the prepared baking sheet and dot with the butter. Bake for 10 minutes, or until the bananas are slightly golden brown and soft. Transfer to a bowl to cool. Set aside.
6. To make the vanilla whipped cream, in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, vanilla, and the remaining 3 tablespoons granulated sugar until they form medium-stiff peaks. (Or whip by hand with a whisk; it will help if the bowl, whisk, and cream are all cold.) Refrigerate until ready to use.
7. Preheat a waffle iron and spray it with the vegetable oil. Ladle the waffle batter onto the iron and cook according to manufacturer’s instructions. When the waffle is deep golden brown and crispy, transfer it to a plate and hold it in the warm oven. Repeat with the remaining batter.
8. To serve, top the waffles with the roasted bananas and a generous dollop of the whipped cream.
