NUTMEG WAFFLES WITH BANANA BUTTER

FOR THE BANANA BUTTER

1 ripe banana

¼ cup (60 mL) of butter, at room temperature

1 tablespoon (15 mL) of honey

¼ teaspoon (1 mL) of pure vanilla extract

FOR THE WAFFLES

3 cups (750 mL) of all-purpose flour

1 tablespoon (15 mL) of baking powder

1 teaspoon (5 mL) of baking soda

1 teaspoon (5 mL) of nutmeg

½ teaspoon (2 mL) of salt

3 eggs

3 cups (750 mL) of well-shaken buttermilk or regular milk

1 cup (250 mL) of butter, melted and cooled

Preheat your waffle iron.

Craft the banana butter by simply mashing the soft banana with the soft butter, floral honey and aromatic vanilla until combined, making it as smooth as you like. (A food processor delivers super smoothness.)

 
For the waffles, in a large bowl, whisk together the flour, baking powder, baking soda, nutmeg and salt. In a medium bowl, whisk together the eggs, buttermilk and butter. Pour the wet over the dry and stir the works until the batter is smooth and even.

Lightly spray the waffle iron with cooking spray. Spoon enough batter into the center to cover half of the cooking surface, thus leaving lots of room for expansion. Close the lid and cook until the waffles are crisp and golden brown, 5 minutes or so. Keep an eye on the steam: it’ll just about stop when the waffles are ready. If you feel any resistance as you lift the lid, give the waffle another minute. If need be, keep warm in a 200°F (100°C) oven while you repeat with the remaining batter. Serve and share with big dollops of the banana butter!