Banana Waffles
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Waffle batter with mashed ripe banana folded through, cooked in a waffle iron. No country is claimed and none applies, waffles are Belgian and Dutch in origin and thoroughly international now. The most useful thing in the source is its explanation of why waffle batter is not pancake batter, and it is right. The two share flour, eggs and milk, but waffle batter carries considerably more fat and sugar. That matters mechanically rather than as a matter of taste: the extra fat crisps the surface against the hot plates, and the extra sugar caramelises where it touches them. A pancake batter cooked in a waffle iron produces something pale and soft that sticks. This is also why waffles hold syrup in their pockets while pancakes soak it up. Banana brings moisture and sweetness, which pushes the batter slightly towards the soft side. Two bananas to a cup and a half of flour is about the limit before the waffles stop crisping properly. The instruction not to overmix is the one that gets ignored and shouldn't. Lumps in the batter are correct; a smooth batter has had its gluten developed and will bake tough. The source's nutritional discussion has not been carried across.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Whisk the flour, sugar, baking powder, bicarbonate of soda and salt together in a large bowl.
- 2
Mash the ripe bananas in a separate bowl until smooth.
- 3
Combine the mashed bananas, eggs, milk, melted butter and vanilla with the dry ingredients and mix until only just combined. A few lumps are correct, do not chase a smooth batter.
- 4
Bring the waffle iron up to temperature and grease it lightly if it is not non-stick.
- 5
Ladle batter onto the hot iron, using whatever quantity suits your machine.
- 6
Close it and cook until the waffles are golden brown and crisp, usually 3 to 5 minutes.
- 7
Lift them out carefully and repeat with the remaining batter.
- 8
Serve warm with sliced banana, maple syrup, chopped nuts or whipped cream.
Notes de l’Africook
Notes personnelles de Deborah Olayiwola- Do not overmix. Lumps are fine; a smooth batter means developed gluten and tough waffles.
- Let the iron get properly hot before the first waffle goes on. An underheated iron gives pale, soft, sticking waffles.
- Resist opening the iron early. The waffle releases cleanly once the crust has set and tears if you check too soon.
- Two bananas is about the maximum for this quantity of flour. More moisture and the waffles will not crisp.
- Keep finished waffles warm on a rack in a low oven rather than stacked on a plate, where they steam themselves soft.
- They freeze well and reheat properly in a toaster, which makes a double batch worthwhile.
Questions fréquentes
Is waffle batter different from pancake batter?
Yes, and the difference is functional rather than cosmetic. Waffle batter carries noticeably more fat and sugar. The fat crisps the surface against the hot plates and the sugar caramelises where it makes contact, which is what gives waffles their crisp shell and chewy interior. Pancake batter is leaner, so it stays soft and fluffy. Cooking pancake batter in a waffle iron gives a pale, soft waffle that tends to stick.
How ripe should the bananas be?
Ripe enough to mash easily, yellow with brown spotting. Very black overripe bananas work too and are sweeter, though they add more moisture, so you may want to hold back a little of the milk. Underripe bananas do not mash smoothly and contribute starch rather than sweetness, which leaves visible lumps of firm fruit through the waffle and very little banana flavour.
Why aren't my waffles crisp?
Usually one of three things. The iron was not hot enough when the batter went on, so the surface never seized. The batter was too wet, which is easy to do with banana, two bananas per cup and a half of flour is roughly the limit. Or the finished waffles were stacked on a plate, where trapped steam softens them within a minute. A wire rack solves the last one entirely.
Can I make the batter in advance?
Not really. Baking powder and bicarbonate of soda start reacting the moment they meet liquid, so a batter left to stand loses most of its lift and gives flat, dense waffles. Mix it just before cooking. If you want to prepare ahead, combine the dry ingredients in one bowl and the wet in another, keep them separate, and bring them together when the iron is heating.
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