Recipe from Diane Rossen Worthington. Sour cream and bananas bring rich flavor, while the oatmeal gives added texture. And while the honeycombed pockets are perfect for holding maple syrup and fruit preserves and even Nutella, you might find just a dusting of powdered sugar is all you need to sweeten them. Serve alongside some warm maple syrup.
- 1 cup all-purpose flour
- 1 cup quick-cooking oatmeal or multi-grain cereal
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch allspice
- Pinch nutmeg
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 4 tablespoons melted butter
- 2 ripe bananas, peeled and sliced
- Maple syrup to taste, warmed
In a large mixing bowl, combine flour, oatmeal, brown sugar, baking powder, baking soda, cinnamon, allspice, freshly grated nutmeg and salt. Mix well.
In a large measuring cup, combine the sour cream, milk, eggs and melted butter, and whisk until well-combined. Add the sliced bananas to the cup, and mash them in well. (An old-fashioned potato masher works well.) Don’t worry if the mixture still is a little lumpy.
Add the liquid ingredients to dry ingredients, and mix together with a fork or a whisk until you have a smooth batter.
Heat a waffle iron according to the manufacturer’s directions, and lightly spray it with vegetable oil. Pour some of the batter into the iron, spreading it around evenly as soon as you finish pouring, and close the waffle iron.
Cook until the waffle iron will open easily and the waffles are golden brown on the outside and cooked through inside. Remove each waffle to an ovenproof platter or a baking sheet in a 200-degree oven while you cook the remaining waffles.
Serve the waffles sprinkled with powdered sugar or drizzled with a little warm maple syrup. Makes 7 waffles.
Per serving: 309 calories; 16 g fat (9 g saturated fat; 47 percent calories from fat); 36 g carbohydrates; 94 mg cholesterol; 539 mg sodium; 7 g protein; 2.5 g fiber.