I love me some belgian waffles. However, I rarely eat them because they are huge calorie bombs and I don't like eating half-a-day's worth of calories before 9 am. Therefore, if we are out at brunch, I beg Jack to get pancakes/waffles/french toast so I can have a bite. He often says no. I then sulk and order my egg whites and dry toast with a side of fruit, dreaming of the deliciously warm, crisp on the outside, pillowy inside belgian waffle, drizzled in syrup with a bit of butter.
But once in a while, I whip out my Wolfgang Puck Belgian Waffle maker and whip up some delights at home. They still aren't low fat or low calorie, but I can only eat half and not feel bad for wasting money.
I did make some changes to make this a bit less artery-clogging. The recipe called for 3/4 stick of butter to be put into the batter. I omitted this. It also called for 2 cups of buttermilk. I used 2 cups of skim milk. Small changes, but I saved at least 600 calories for the entire recipe by making these changes.
This belgian waffle hit the spot. Sweet caramelized bananas, perfectly browned waffles, a drizzle of banana-infused syrup made me a happy girl.
Belgian Waffles with Glazed Bananas - adapted from Gourmet Magazine
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups skim milk
2 large eggs
Spray for waffle iron
2 tablespoons unsalted butter
2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
1 1/4 cups pure maple syrup
Special equipment: a waffle iron (preferably Belgian-style)
Accompaniment: sour cream or whipped cream
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.
Spoon bananas over waffles, then drizzle with warm syrup before serving.