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1. Combine dry ingredients in a large mixing
bowl; whisk until well blended. In either a
large measuring cup or separate mixing bowl,
combine the buttermilk, eggs, vanilla extract,
mashed banana, and oil; whisk to combine
(be sure the banana is well blended. If there
are any lumps, they can be smoothed out by
using a stick or countertop blender, or a food
processor). Add the liquid ingredients to the
dry and whisk until some lumps remain.
Fold in the walnuts.
2. Preheat the waffle maker to desired setting.
3. Pour a scant cup of batter onto the center of
the bottom waffle plate. Close the waffle maker
and turn clockwise to flip. Open the second
waffle plate and add another scant cup of
batter onto the center of that plate, close and
turn clockwise to flip. When the waffles are
ready, carefully open the waffle maker and
remove baked waffle. Then turn and open
the second waffle plate to remove the second
waffle. Repeat with remaining batter.
4. For best results, serve immediately.
Nutritional information per waffle:
Calories 451 (52% from fat) • carb. 45g
• pro. 9g • fat 27g • sat. fat 3g • chol. 72mg
• sod. 275mg • calc. 194mg • fiber 3g
Pumpkin Spice Waffles
An obvious choice for the fall months, made even
more so when topped with the Apple Compote
(page 19) or the Pecan Spice Butter (page 20).
Makes 8 waffles
2½ cups unbleached, all-purpose flour
3 tablespoons packed light brown sugar
2 tablespoons yellow cornmeal
¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
2 cups buttermilk
1½ cups pumpkin purée
2 large eggs
1 teaspoon pure vanilla extract
²
⁄
³
cup vegetable oil
¼ cup finely chopped candied ginger,
optional
1. Combine dry ingredients (through to the
allspice) in a large mixing bowl; whisk until
well blended. In either a large measuring cup
or separate mixing bowl, combine the
buttermilk, pumpkin purée, eggs, vanilla
extract, and oil; whisk to combine. Add the
liquid ingredients to the dry and whisk until
some lumps remain. Add the candied ginger
to the batter, if using, and gently fold into
the batter.
2. Preheat the waffle maker to desired setting.
3. Pour a cup of batter onto the center of
the bottom waffle plate and spread slightly,
no closer than 1 inch from the edge of
the plate. Close the waffle maker and turn
clockwise to flip. Open the second waffle
plate and add a cup of batter onto the center
of that plate, close and turn clockwise
to flip. When the waffles are ready, carefully
open the waffle maker and remove baked
waffle. Then turn and open the second waffle
plate to remove the second waffle. Repeat
with remaining batter.
4. For best results, serve immediately.
Nutritional information per waffle:
Calories 382 (49% from fat) • carb. 41g
• pro. 8g • fat 21g • sat. fat 2g • chol. 49mg
• sod. 313mg • calc. 433mg • fiber 3g
Maple Bacon Waffles
After a few different attempts, it was determined
that maple sugar imparted the best maple flavor.
It can be found in most baking aisles
of grocery stores, and is available online.
If it cannot be found, a combination of light brown
sugar (2 tablespoons) and pure maple syrup
(¼ cup) can be substituted, but the maple flavor
will be slightly muted.
Makes 8 waffles
2½ cups unbleached, all-purpose flour
¼ cup maple sugar
2 tablespoons yellow cornmeal
½ teaspoon baking soda
14
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