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Recipe Detail Page
Whole-Wheat Banana Waffles with Brown-Sugar Syrup
Spring 2008
These crisp waffles are naturally sweet from banana while poppy seeds add flavour and crunch. Buttery brown-sugar syrup complements banana so nicely and provides plenty of sweetness to contrast with waffles.
Makes ten 4-inch (10-cm) square waffles, 5 to 6 servings
Syrup
¾ cup (175 mL) granulated sugar
1¼ cups (300 mL) water, divided
¾ cup (175 mL) lightly packed brown sugar
1 tbsp (15 mL) salted butter or unsalted with a generous pinch of salt
2 tsp (10 mL) freshly squeezed lemon juice
½ tsp (2 mL) pure vanilla
Waffles
1 cup (250 mL) all-purpose flour
¾ cup (175 mL) whole-wheat flour
2 tbsp (25 mL) poppy seeds
1½ tsp (7 mL) baking powder
¼ tsp (1 mL) baking soda
¼ tsp (1 mL) salt
1 medium very ripe banana
1½ cups (375 mL) milk
3 egg whites¼ cup (50 mL) butter, melted
3 to 4 medium ripe-but-firm bananas
2 cups (500 mL) fresh raspberries, blueberries or strawberries (optional)
1. Measure granulated sugar into a large heavy-bottom saucepan. Pour in ¼ cup (50 mL) water. Do not stir. Measure out in a separate bowl remaining cup (250 mL) water and stir in brown sugar until dissolved. Set aside near the stove unit you will be using.
2. Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 4 to 5 minutes or until the sugar begins to change color. Without stirring, swirl pan gently on the unit until the color becomes deeply golden. Avert your face (as hot steam rises) and near the side rather than in the middle of the pan, pour in brown sugar mixture. Boil briskly for 5 minutes. Slide pan off heat and stir in butter, lemon juice and vanilla. The syrup is extremely hot so leave to cool in pan on stove until warm. Syrup thickens as it cools. (Once cooled, cover and refrigerate if making ahead. Warm briefly in microwave; stir well before serving.)
3. To make waffles, mix flours with poppy seeds, baking powder, baking soda and salt in a large bowl. Peel very ripe banana; use a fork to mash, leaving some texture. Stir milk with banana.
4. Using an electric mixer or whisk, beat egg whites until soft peaks form. Whisk milk mixture and melted butter into flour mixture until almost smooth; some small lumps remain. Fold in egg whites.
5. Preheat waffle iron until very hot. Spray grids with nonstick spray if needed. Bake in batches for 4 to 5 minutes or until waffles are golden and crisp. Keep waffles warm directly on oven rack while making more. (If making ahead, cool waffles on a rack; cover and keep at room temperature for up to a day or freeze. Lightly toast waffles in toaster oven to restore crispness.)
6. Meanwhile thinly slice bananas. Pile on top of waffles and sprinkle with fresh berries. Serve waffles with a pitcher of warm syrup.
Makes ten 4-inch (10-cm) square waffles, 5 to 6 servings
