In the Kitchen #4
I love waffles! I’m always looking for new waffles recipes and if I can’t find one I like I’ll start mashing ideas together to get a good one. This week I stumbled upon a waffle that’s great for breakfast and would work just as well for dessert.
The batter for these may work for pancakes as well but I haven’t tried it yet.
Speaking of breakfast, am I the only one who prefers it at night? 
Banana Cinnamon Waffles
You’ll need
Hardware:
Waffle iron
Small mixing bowl
Large mixing bowl
Cooking spray
Cookie sheet
Ladle
Tongs
Software:
2 cups white all purpose flour (2 cups self rising flour can be used, omit the baking powder)
2.5 tsp baking powder
2 large or 3 medium eggs
2 cups milk
.25 cup butter
.5 cup of sugar
1 Tbls vanilla
1.5 tsp cinnamon (or to taste)
.25 tsp nutmeg
1 or 2 mashed bananas
Heat waffle iron
In the large mixing bowl melt the butter
Stir in sugar, cinnamon and nutmeg
Add vanilla and stir
Gradually blend in milk
Separate eggs and add yolks to mixture and put whites in small bowl
Blend yolks into mixture
Mix in flour and baking powder
Whip egg whites into stiff peaks and set aside
Smash banana/s and blend into mixture
Fold in egg whites
Spray the waffle iron and ladle with cooking spray and use one (or one and a half depending the size of your iron) ladles of batter to fill the iron
Put finished waffle on cookie sheet and let it finish crisping in a 200 degree oven while you finish cooking the rest of the waffles.
Left over waffles can be stored for approximately 2 days.
Dessert waffles can be served banana split style.
In the immortal words of the Chairman “Allez cuisine”
Tags:Creative Cooking, Everyday Inspiration Getting Inspired
