CORNMEAL WAFFLES WITH BANANA BOURBON SYRUP

Time: 35 minutes Makes 10 waffles

Ingredients:

7 Tbsp unsalted butter, more for waffle iron 1 large ripe banana, peeled and sliced into ½in.-thick rounds 2 tsp bourbon ½ cup maple syrup 50g toasted chopped pecans (½ cup), optional 160g all-purpose flour (1¼ cups) 100g finely ground cornmeal (¾ cup) 15g sugar (1Tbsp) 8g baking powder (1 tsp) 5g fine sea salt (1 tsp) 3g baking soda (½ tsp) 1 cup sour cream or Greek yoghurt 1 cup whole milk 4 large eggs, separated

Preparation:

1. Melt 5 tablespoons butter either on the stove or in the microwave. Set aside. 2. In a medium skillet over medium-high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas in a single layer. Cook, without moving, until undersides are golden brown, 2 to 3 minutes; flip and brown other side, 2 to 3 minutes more. Transfer to a bowl. 3. Add bourbon to pan and let simmer until mostly evaporated, about 1 minute. Pour in syrup and pecans; simmer until just heated through. Pour syrup on bananas and cover to keep warm (or reheat just before serving). 4. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together sour cream or yoghurt, milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients. 5. In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter. 6. Heat waffle iron. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about ½ cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep warm in a 90C oven until ready to serve. Serve with banana syrup on top.

Note:

Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.