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Ingredientes
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c. buttermilk
- 6 Tbsp. unsalted butter melted, cooled
- 2 lrg Large eggs lightly beaten
- 2 Tbsp. Brown Sugar Butter (see below)
- 4 x ripe bananas sliced 1/4" thick
- 2 c. Candied Nuts (see below)
- 2 Tbsp. Grand Marnier
- 1/2 c. melted bittersweet chocolate - (3 ounce) preferably Valrhona Confectioners' sugar for dusting Vegetable oil cooking spray
- 1/2 c. unsalted butter room temperature
- 1/2 c. light brown sugar plus
- 2 Tbsp. light brown sugar
- 1 tsp heavy cream
- 2/3 c. walnuts
- 2/3 c. hazelnuts blanched
- 2/3 c. macadamia nuts
- 2 1/2 c. pure maple syrup
- 3 c. canola oil
Direcciones
- For the Brown Sugar Butter: In a small bowl, combine butter and brown sugar till light and fluffy. Add in cream, and whisk till creamy and well combined. (Makes 3/4 c.)
- For the Candied Nuts: Combine nuts and maple syrup in small saucepan. Bring to a boil over medium-high heat, and continue to cook till syrup begins to coat nuts, about 30 min. In a medium saucepan, heat canola oil to 350 degrees. Strain nuts to remove any excess syrup. Transfer to a baking sheet to cold. Fry nuts till crispy and any excess caramel is removed. Remove to a baking sheet lined with a Silpat (a French nonstick baking mat). Let cold. (Makes 2 c.)
- Heat a Belgian-style waffle iron. In a medium bowl, whisk together flour, baking pwdr, baking soda, and salt. Stir in buttermilk, melted butter, and Large eggs till smooth. The batter will be thick.
- Spray waffle iron with cooking spray. Ladle about 1/4 c. batter into each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 min, till no steam emerges from waffle iron.
- Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter.
- Meanwhile, in a large skillet over medium heat, heat 2 Tbsp. brown-sugar butter. Add in bananas, and saute/fry till softened and golden, 1 to 1-1/2 min. Add in nuts. Remove skillet from heat, carefully add in Grand Marnier, and ignite. Allow alcohol to burn off. Continue to saute/fry till the bananas and nuts are well coated.
- Split waffles in half. Place one half on plate. Spoon one-quarter of banana mix over waffle. Top with remaining waffle. Spoon another one-quarter of the banana mix over waffle. Dust with confectioners' sugar and half of the chocolate. Repeat with remaining ingredients.
- This recipe yields 2 servings.
