Kiddo is obsessed with waffles. Every morning, it’s pretty much the same thing:
Mama, wake up.
Want waffles and Spongebob.
Wouldn’t you want some oatmeal and CNN?
No, waffles and Spongebob.
How about Rice Krispies and Good Day L.A.?
Eggs? Fox News?
WAFFLESANDSPONGEBOB, MAMA! And chocolate milk, please.
Part of the problem was that I sadly lacked a waffle iron, so we were forced to buy frozen waffles. It felt rather silly to spend about $4 a week on something I knew I could make easily, and in large batches that I could freeze. They’d certainly be of better quality, and if I bought a mid-range waffle iron (about $30, I figured), it would pay for itself in 3 months.
Over the weekend, we finally broke down and bought a waffle maker. My first batch of waffles were the standard recipe that came in the box, and with me switching out half of the all purpose flour with whole wheat, I think they turned out rather fine. Of course, now I’ve been having flashes of ideas of what I could throw together in a bowl and turn into a waffle.
This morning, the last of the frozen waffles were consumed. Now, it was time to stock the freezer with homemade goodness!
Banana Pecan Waffles
1 cup pecan halves
1/4 cup flax seeds
1 cup All Purpose flour
1 cup Whole Wheat flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon fresh ground nutmeg
3 medium bananas, very ripe
2 teaspoons vanilla extract
1 stick butter, melted and cooled
1 1/4 cups buttermilk
1. Toast pecans in either a 325° oven for about 10 minutes, or in a skillet on medium heat, tossing frequently, for about 3. Set aside and let cool completely.
2. Put cooled pecans and flax seeds in a food processor and pulse until finely chopped, about the texture and size of uncooked couscous.
Lesson Learned, Part I: Flax seeds don’t break up very easily in the food processor. I didn’t want to buy the whole bag of flax meal (I never get through it all before it gets old), so I bought a small amount of seeds from the bulk department, thinking I could just break them up in the processor. HA! Also, yes, I’ve said Kiddo doesn’t like nuts, but it’s a texture thing–I figured if they’re chopped so small that he wouldn’t notice them, he wouldn’t mind–I mean, he eats peanut butter like a fiend.
3. In a mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, cardamom (yes, cardamom with bananas, why don’t you trust me on this?), nutmeg, and the nuts and seeds.
4. Return the work bowl back to the Cuisinart, and add the bananas, eggs, and vanilla extract; pulse together until they are smooth.
5. Pour the banana-egg mixture into the dry mixture, followed by the melted butter and buttermilk. Fold the batter until all the flour is incorporated and there are no dry streaks.
6. On a pre-heated waffle maker, pour approximately 1/4 to 1/3 cup of the batter (depending on size of your waffle irons) onto each square, and cook as per the machine’s instructions.
Lesson Learned, Part II: In fact, this was a lesson that I think will work out in my favor; with the ratios I used, these waffles turned out soft. I don’t think this is particularly a bad thing, considering that the main reason why I’m doing these is to freeze for future use. The extra moisture will come in handy when they’re cooking a second time in the toaster.
Since these were to be frozen, they were laid out on a wire cooling rack until completely cool.
Once cooled, they were stacked with slips of parchment paper (or wax, if you prefer) so they don’t perform some Vulcan-Waffle Mind Meld in the freezer. Trying to pull waffles apart at 6:15 AM is not high on my list of pleasurable morning activities.
Store in a freezer ziploc bag or tightly wrapped in saran. This recipe made 20 4″ square waffles.
Oh, you know I went there. And it was good.
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