TGIF! Is it just me, or is anyone else really looking forward to the weekend? Although last weekend was a long weekend, it always seems like there is a lot of hustle and bustle and it flies by! I’m really looking forward to a more relaxed weekend this week.
After Christmas I finally picked up a waffle maker, and so waffles have become the new pancake in our house. So much so, that my family asks for them every weekend. While I love a good buttermilk waffle, I was ready for a little change. And what better combination than bananas and brown butter? I pretty much love anything banana, and let’s be honest, what’s not to love about brown butter? It’s pretty much the most delicious thing ever, and works in sweet and savoury dishes. To take these waffles over the top, you will want to serve them with the warm dulce de leche pouring sauce. It’s pretty much dessert for breakfast.
And that’s alright with me.
A crispy waffle with banana chunks, and a nice nutty flavour from the brown butter.
- 1 cup dulce de leche
- 1/2-1/3 cup whole milk
- 5 tablespoons unsalted butter
- 2 large eggs, separated
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 ripe banananas, peeled and thinly sliced
- Preheat oven to 175 degrees F. Line a baking sheet with a cooling rack to keep the cooked waffles warm. Preheat the waffle iron.
- In a small saucepan, heat the butter over medium heat, stirring occasionally, until little brown solids form in the bottom of the pan, about 3 minutes. Remove from heat and transfer to a medium bowl, and allow to cool slightly.
- Add in the milk, egg yolks, and vanilla and whisk until combined.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add in the milk mixture and whisk until just combined and a few lumps remain.
- In another bowl, whisk the egg whites until soft peaks form.
- Add the sliced bananas to the batter, then the egg whites over, then using a spatula gently fold the bananas and whites into the batter.
- Grease the preheated waffle iron with melted butter, and pour about 1/4 cup (depending on your waffle iron) of the batter, and cook until the waffle is golden brown, about 5 minutes. Transfer the cooked waffle to the baking sheet to keep warm. Repeat with the remaining batter.
- In a small saucepan over medium heat, heat the dulce de leche until melted, stirring frequently. Slowly whisk in the milk, until it makes a pourable sauce about the consistency of heavy cream. Remove from the heat, cover and keep warm.
- *Note- I used the same saucepan I used for the brown butter as to not dirty another pot.
Barely adapted from Breakfast Comforts (Williams-Sonoma)
Disclosure: This post contains Amazon affiliate links.