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Thursday, May 28, 2009

Banana Sour Cream Waffles

Kinda takes me back to pancake week in February - which reminds me, there's a good banana pancake recipe back there, check it out. But sometimes there's nothing like a waffle - crisp on the outside, sweet and hot on the inside. My family devoured these wordlessly, an impressive accomplishment. I served them with buttermilk syrup (recipe below), but they would also be great with yogurt and berries. Or for an evening dessert, serve them with ice cream and Nutella or traditional banana split toppings!

This recipe calls for 2 bananas, but the beauty of it is increase or decrease according to what you've got. If you have 3 going ripe, one-and-a-half the recipe. Only got one, cut it in half. You can always freeze extra waffles, separated by wax paper and packed in freezer bags, to toast another day. Or use them to make sandwiches. Seriously, a PBJ with these is a treat with no equal.

2 cups flour
1 T sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, separated
2 cups sour cream
1/2 cup milk
1/2 cup butter, melted
2 bananas, mashed

1. Heat waffle iron. Separate eggs. Whip egg whites until white and frothy.

2. Sift together dry ingredients. In separate bowl, mix beaten egg yolks, sour cream, milk, butter and bananas. Add to flour mixture, mixing well. Fold in whipped egg whites gently. Pour onto hot greased waffle iron and cook until golden brown. Makes about 12 Belgian waffles
Recipe from

Buttermilk Syrup
1 tsp light Karo syrup
3/4 cup buttermilk
1 cup sugar
1 tsp baking soda
2 to 4 T butter

Blend all ingredients in a large pan (it foams up) and boil. Serve warm and foamy. Makes about 1 cup.

1 comment:

Celeste Elaine said...

My mouth currently resembles the waffle with the little something dribbling over the crease....

I can't WAIT to try this!

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