Brown Butter and Banana Waffles
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ cup packed light-brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 8 tablespoons unsalted butter, sliced
- 3 large eggs, separated
- 2 cups buttermilk
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 3 medium very ripe bananas
- Preheat a waffle iron.
- Into a large bowl, sift together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
- To brown the butter, heat a thick-bottomed skillet on medium heat.
- Add the sliced butter, whisking frequently. Continue to cook the butter until melted.
- The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
- In a medium bowl, whisk together egg yolks, buttermilk, brown butter, honey, and vanilla.
- Pour into dry ingredients; stir until just combined.
- In a separate small bowl, mash the bananas with a fork; stir into batter.
- Using a stand mixer or hand mixer, beat egg whites until stiff but not dry. Gently fold into the batter.
- Ladle the recommended amount of waffle batter onto the hot waffle iron according to the manufacturer’s recommendations. Close lid; cook waffle is golden brown on both sides, about 5-6 minutes. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
- Serving options-fresh banana slices, honey, maple syrup, butter, or peanut butter