BUTTERMILK BELGIAN WAFFLES with BANANAS FOSTER SAUCE
•
4 Cups All-
Purpose Flour
•
2¼ Tsp. Active
Dry Yeast
•
3 Egg Yolks
•
3 Egg Whites
•
3 Cups Warm
Buttermilk, Divided
•
¾ Cup Butter, Melted
•
½ Cup White,
Granulated Sugar
•
1 Tsp. Salt
•
2 Tsp. Vanilla Extract
Bananas Foster
Sauce
•
¼ Cup Butter
•
²
Cup Brown Sugar
/3
•
1 Tbsp. Rum
•
2 Tsp. Pure
Vanilla Extract
•
1 Tbsp. Banana
Liqueur
•
½ Tsp. Ground
Cinnamon
•
¼ Cup Pecans
•
½ Cup Maple Syrup
•
1 Tbsp. Lemon Juice
•
3 Bananas, Sliced
•
1 Tbsp. Powdered
Sugar
In a small bowl, dissolve yeast in ¼ cup warm milk.
Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, ¼ cup
of the warm buttermilk and the melted butter.
Stir in the yeast mixture, sugar, salt and vanilla.
Stir in the remaining 2½ cups of warm buttermilk
alternately with the flour, ending with the flour.
Beat the egg whites until they form
soft peaks; fold into the batter.
Cover the bowl tightly with plastic wrap. Let rise in a
warm place until doubled in volume, about 1 hour.
Follow directions in How to Operate section to cook waffles.
Prior to cooking waffles, prepare Bananas Foster Sauce.
How to Make Bananas Foster Sauce:
Melt ¼ cup of butter in a saucepan over medium heat.
Stir in the brown sugar, rum, banana liqueur, 2 teaspoons
vanilla extract, and cinnamon. Bring to a simmer.
Add pecans and maple syrup to the skillet and
continue simmering for about 2 minutes.
Place ½ inch slices of banana and lemon juice in the
skillet and continue simmering for another 2 minutes
while continuously spooning sauce over bananas.
Spoon bananas foster sauce over each waffle
and top with a dollop of whipped cream
Yield: 8 Waffles