banana cornmeal waffles with banana-nut sauce

Weekend breakfasts are my favourite.  In theory I love going out for brunch but I generally leave feeling like I could’ve made the meal myself.  Weekend breakfasts at home usually involve bacon & eggs, pancakes, or ackee and saltfish so if I go out for brunch I usually gravitate towards omelets, eggs Benedict etc.  This past weekend I was craving something different and decided to dust off the old waffle-maker.

I bought a waffle-maker in my teens for some odd reason.  That’s just how I roll.  I think when I was like 8 I asked for a blender for Christmas and a food processor a few years later. So really, I was just working my way up to a waffle-maker.  I went through a phase where I made waffles fairly regularly but the waffle-maker has been untouched for years.  Luckily it still works so I decided to make me some waffles.

My favourite pancakes are cornmeal pancakes with blueberries and lemon zest and it’s the cornmeal that really makes them special.  I thought it would be fun to do cornmeal pancakes.  I happened to have a banana in the freezer so the idea of doing a banana cornmeal pancake was born.  I did some searching and found this recipe on Epicurious. It was a good start but I wanted something a bit more. I used it as a starting point and added additional flavour by adding cinnamon and crystallized ginger. I also replaced the water with leftover whey from making ricotta. Since most people don’t have whey in their fridge I suggest using buttermilk or regular milk. I thought it was an odd choice that the recipe would use water instead of milk.

As for syrup, I only do maple syrup, but we didn’t have ANY in the fridge. Instead of buying syrup I decided that I was going to make a banana-nut topping. I found this recipe online and used it as a template. The recipe was for a Bananas Foster sauce which is kind of what I was after but not really. In my head I was thinking of a hybrid between Bananas Foster and this syrup that they serve with the waffles at Dos Caminos. I concocted a syrup using toasted walnuts, brown sugar, butter, rum and bananas.

The results were heavenly. The waffles on their own were fantastic. They were just banana-y enough and every once in a while you’d get the sharpness of the ginger. The banana-nut sauce was an even better accompaniment than maple syrup could have ever been. And who doesn’t like a hint of booze in their breakfast foods?

I think I’m going to give my waffle-maker some more work going forward.  Waffles are so easy to make and even easier than pancakes since you don’t have to worry about flipping them!  The leftover batter is going to be used to make dessert waffles with a scoop of Coconut Bliss’ Pineapple Coconut ice cream.

 

7 Responses to Banana Cornmeal Waffles with Banana-Nut Sauce

  1. [...] This post was mentioned on Twitter by Tonya, What's On My Plate. What's On My Plate said: {new blog entry} Banana Cornmeal Waffles with Banana-Nut Sauce http://goo.gl/fb/wFHAl [...]

  2. Robyn says:

    it’s fate! i got a waffle maker for christmas! i definitely need recipes, since the waffles i made from the recipe book that came in the box were a tasteless excuse for breakfast.

  3. [...] had breakfast yet? Why not make yourself some banana cornmeal waffles. [What's On My [...]

  4. Kristin says:

    I am going to try this, albeit with some modifications. I don’t make pancakes so much, but I do enjoy my johnny cakes for breakfast.
    Do you know the trick to make your own buttermilk/sourmilk? Apple cider vinegar. About 1 Tbsp/cup. It gives you the higher leavening than a straight milk substitute.

  5. Ruby says:

    Do these waffles come out crispy due to the cornmeal? Most times my waffles are soggy

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