Cornmeal Waffles With Banana Bourbon Syrup
Updated May 7, 2023
Andrew Scrivani for The New York Times
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
7 tablespoons unsalted butter, more for waffle iron
1 large ripe banana, peeled and sliced into ½-inch-thick rounds
2 tablespoons bourbon
½ cup maple syrup
50 grams toasted chopped pecans (½ cup), optional
160 grams all-purpose flour (1 ¼ cups)
100 grams finely ground cornmeal (¾ cup)
15 grams sugar (1 tablespoon)
8 grams baking powder (1 teaspoon)
5 grams fine sea salt (1 teaspoon)
3 grams baking soda (½ teaspoon)
1 cup sour cream or Greek yogurt
1 cup whole milk
4 large eggs, separated
Nutritional analysis per serving
39 grams carbs; 112 milligrams cholesterol; 360 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 19 grams fat; 2 grams fiber; 334 milligrams sodium; 7 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.
- Step 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.
- Step 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).
- Step 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.
- Step 5
In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter.
- Step 6
Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about ½ 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.
Private Notes
Comments
I did catch my face on fire reducing the bourbon and lose some hair in the process, but the waffles were delicious and I'd make them again.
Incredible! I was lazy and just put the 4 eggs into the wet ingredients, not whipping the whites separately. But the waffles came out incredibly light and fluffy, just the same. Wonderful!
These were absolutely delicious--so crunchy and light! Substituted polenta (no cornmeal on hand) that I ground in mini processor for a minute and used sour cream. Definitely a repeat recipe!
Added a tablespoon of sourdough starter to the wet ingredients and some diced apples to the batter before folding in the egg whites. I was worried it would be too thin, but it cooked up just fine - delicate and fluffy - in my Belgium waffle iron. Ate it with bacon and syrup, skipped the sauce. Definitely worth making again!
I don’t know what went wrong. I made a half recipe. Used milk/vinegar “buttermilk” in place of yogurt/milk. The batter came out very thin. The waffles were flat and did not crisp up at all.
The waffle recipe is a delicious recipe. We make these often for when having fried chicken and waffles. The cornmeal adds such a nice crunch, but the waffles are not heavy at all. No adjustments necessary. Highly recommend!