Dining and Cooking
In Chefs’ Collections

Cornmeal Waffles With Banana Bourbon Syrup

Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites. If you’d prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour. The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert. If you do go that route, a scoop of vanilla ice cream or whipped cream would not be amiss. Or serve the waffles with some butter, sliced bananas and a drizzle of plain maple syrup for a simple but satisfying breakfast.

Ingredients

  • 7 tablespoons unsalted butter, more for waffle iron
  • 1 large ripe banana, peeled and sliced into 1/2-inch-thick rounds
  • 2 tablespoons bourbon
  • ½ cup maple syrup
  • 50 grams toasted chopped pecans (1/2 cup), optional
  • 160 grams all-purpose flour (1 1/4 cups)
  • 100 grams finely ground cornmeal (3/4 cup)
  • 15 grams sugar (1 tablespoon)
  • 8 grams baking powder (1 teaspoon)
  • 5 grams fine sea salt (1 teaspoon)
  • 3 grams baking soda (1/2 teaspoon)
  • 1 cup sour cream or Greek yogurt
  • 1 cup whole milk
  • 4 large eggs, separated
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      355 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 6 grams protein; 110 milligrams cholesterol; 392 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 10 waffles

Preparation

  1. Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.
  2. 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.
  3. 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).
  4. In a large bowl, whisk together flour, 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.
  5. In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter.
  6. Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. 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 warm in a 200-degree oven until ready to serve. Serve with banana syrup on top.
  • Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

35 minutes

Dining and Cooking