Banana Nutella Waffles

We are back to breakfast in the rotation today! Much like my Perfect French Toast recipe, these waffles are delectable and definitely not the healthiest of breakfast options… but when it’s a lazy weekend morning, who cares about diets anyway, right?

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This recipe is for two. There’s a few tips and tricks here, so bear with me!

Start by cracking an egg into a medium mixing bowl and whisking it vigorously until it’s bubbly and sort of fluffy. (Hat tip to Betty Crocker for this little tidbit of info!)

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To this, whisk in one cup of flour, half a teaspoon each of baking powder and baking soda, a tablespoon of canola oil, a teaspoon of vanilla, and 3/4 of a cup of buttermilk. (Buttermilk really makes all the difference, but if you don’t have buttermilk, regular milk will do. You can find buttermilk in any grocery store in the dairy section!)

Whisk it until just combined. It should still look a little lumpy.

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Finally, fold in one mashed banana and 1/4 cup of Nutella to the batter. (It will help if the banana you use is fairly ripe and spotted – it will mash a lot easier!) This should turn the batter a nice chocolate color.

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Carefully pour the batter into a heated and greased waffle iron. I did about 3/4 cup of batter for one waffle in a Belgian-style waffle iron and that turned out to make two full waffles. Cook according to the instructions for your particular waffle iron, then serve topped with powdered sugar and sliced bananas!

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This is perfect for a romantic breakfast for two, or you can double it to feed four! 🙂 Enjoy with a chocolate hazelnut coffee, if that’s your style. 😉

Full Recipe:

Banana Nutella Waffles

Yield: 2 Belgian-size waffles

Ingredients:

1 egg
1 cup flour
1/2 tsp baking soda
1/2 tsp powder
3/4 cup buttermilk
1 tablespoon vegetable or canola oil
1 teaspoon vanilla
1/4 cup Nutella spread
1 banana, mashed
1 banana, sliced (for topping)

Process:

1) Spray a waffle iron with cooking spray and turn on to preheat.

2) In a medium mixing bowl, whisk egg until it becomes bubbly and fluffy.

3) To egg, whisk in flour, baking soda, baking powder, buttermilk, canola oil, and vanilla until just combined. (Batter should still be a bit lumpy.)

4) Fold in mashed banana and Nutella spread until combined and batter is a chocolate color.

5) Pour 3/4 cup of batter into Belgian waffle iron and cook according to waffle iron directions until batter is used up.

6) Serve topped with powdered sugar and sliced bananas!

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Apple Cinnamon Pancakes

Okay, so I’m kind of on an apple kick here lately, but I think I’m moving on to something else after this one! Apples are just so versatile and definitely one of my favorite fruits, so I just always have some on hand.

If you’re looking for something a little different and wonderfully delicious for breakfast this weekend, look no farther. These pancakes are absolutely divine and way better than the traditional, boring ones you’d make with (horror of horrors) the pre-made just-add-water-and/or-eggs-and-milk mixes.

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That’s right, these are made totally from scratch. No mystery white flour-like substance full of who knows what in these. More than likely, you have everything you need right in your house already. If not, it’s all just a quick trip to the grocery store away. This recipe makes about 6 pancakes, but it’s very easy to double or triple if you’re serving more people!

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Pancakes sit in this wonderful hybrid area between “baking” and “cooking,” but they start off like most other baking recipes: mix the dry ingredients first, and then add the wet.

So, in a medium bowl, combine 3/4 cup flour, 1/2 tsp baking soda, and 1/2 tsp salt.

Dry Ingredients

To this, add your first wet ingredients: a scant 1/2 cup of milk and 1 egg. Whisk to combine.

Wet ingredients

MAKE OR BREAK TIP: Don’t over-whisk! The key to light, melt-in-your-mouth pancakes is to not beat the mix to death. Whisk it until your ingredients are just combined, and then STOP!

Now comes the flavor ingredients: 1/4 cup sugar, 1/4 cup apple butter (or apple sauce, but I prefer the denser, sweeter flavor of apple butter; if you’re using apple sauce, you may need to add more of it to give a comparable flavor), 1 tsp vanilla, and 1/2 tsp cinnamon. Again, whisk until just combined.

Flavor Ingredients

** For those who are unfamiliar with apple butter, it’s sort of like a very fine, sweet apple jelly. It’s called apple “butter” because there’s no chunks of fruit in it like there is in jelly. Imagine a really finely processed apple sauce, with more flavor and sweetness. It’s dark brown, unlike the golden color of apple sauce.

Heat a skillet over medium-low heat and melt about a tablespoon of butter on it. Not only does the butter help the pancakes not to stick, it also adds a flavor element.

Butter

Use a spatula to ensure the entire cooking surface is covered in butter, and then pour the batter by 1/4 cupfuls onto the skillet. Be careful not to overcrowd the pan – you don’t want the pancakes touching each other.

MAKE OR BREAK TIP: Wait until the pancakes are bubbling and there is a darker edge around the pancakes before attempting to flip them. Trust me, they aren’t ready to be flipped until there’s bubbles. I promise.

Bubbles

It’s usually a couple of minutes for the first side and only about a minute or so for the other side. You should never have to flip them more than once! They will be a little darker than what you’re probably used to seeing, simply because the batter is darker due to the apple butter.

Once they’re done, stack them up on a plate and garnish with apple slices and cinnamon sugar! Top with your favorite pancake syrup.

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I also tried these topped with banana slices and powdered sugar – hoo boy was that delicious, too! But the apple slices complement it best, I think. The crispness and tartness of the apples gives a nice balance to the sweet pancakes.

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I also have a great banana pancake variation – perhaps I’ll tweak that a little and post it someday soon. 😉

Full Recipe:

Apple Cinnamon Pancakes

Yield: About 6 Pancakes

Ingredients:

3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt

Scant 1/2 cup milk
1 egg

1/4 cup sugar
1/4 cup apple butter
1 tsp vanilla
1/2 tsp cinnamon

1 tbsp butter

Apple slices and cinnamon sugar, for garnish.

Process:

1) Combine flour, baking soda, and salt in a medium size bowl.

2) Whisk in milk and 1 egg until just combined.

3) Whisk in sugar, apple butter, vanilla, and cinnamon until just combined.

4) Heat a skillet over medium-low heat and melt 1 tablespoon butter on it, ensuring entire skillet is covered.

5) Pour batter by 1/4 cupfuls onto skillet. Cook 2-3 minutes or until pancakes are bubbling and the edges are darkening, then flip. Cook 1 additional minute after flipping, or until pancakes are cooked through.

6) Remove from heat, garnish with apple slices and cinnamon sugar, and serve!