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Pecan Waffles #4

1 cup all-purpose flour
1/2 cup pecans, toasted & finely chopped
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup well-shaken buttermilk
8 tablespoons butter, melted
1 large egg, lightly beaten
3 large firm ripe bananas
3/4 cup granulated sugar

Preheat oven to 250? and preheat waffle iron. Whisk together flour, pecans, baking powder, and baking soda. Stir in buttermilk, 6 tablespoons butter, and egg until smooth; batter will be thick. Spoon batter into waffle iron, using half of batter for 4 standard waffles and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner. Halve bananas crosswise and then lengthwise. Roll bananas in sugar to coat. Heat remaining 2 tablespoons butter in a large nonstick skillet over moderately-high heat until foam subsides, then saut?bananas, starting with cut sides down and turn once, until golden brown. Transfer bananas with a spatula to an oiled baking sheet, and cool slightly. Put 4 waffles on 4 plates and divide bananas among them. Top bananas with remaining waffles. Serve on warm plates.

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