Waffles Featuring Banana and Dulce de Leche
My best friend Juanita is a huge brunch person. She likes sweet and savory dishes – just make sure they are prepared by someone else, presented mid-morning and her day is set up for success. She lives around the corner from the Test Kitchen and on any given week I will call her house a few times and say, “Hey, do you want to try this XX that I just made”? She never says no but when it is a breakfast or brunch dish she tends to get her husband over here for a pick up ASAP. This is the kind of dish that get’s her going. It’s from the new book Let’s Do Brunchfrom Brigit Binns and if you are a brunch person, look no further. You will not find this dish at the local waffle house. For a more savory take on brunch, check out her English Pea and Ricotta Tart. These were a smash hit. I recommend doubling the recipe.
Excerpted with permission. Let’s Do Brunchby Brigit Binns. Published by Weldon Owen 2013.
The sweetness of milk, literally, dulce de leche, makes me smile in anticipation of this dish. These waffles are comforting and cozy—just as breakfast should be.
- Canola oil for cooking
- 1 cup (8 fl oz/250 ml) dulce de leche
- 2 ½ cups (20 floz/625 ml) whole milk, or as needed
- 4 Tbsp (2 oz/60g) unsalted butter, plus more for serving
- 2 large eggs, separated
- 1 tsp pure vanilla extract
- 2 cups (10 oz/315 g) all-purpose flour
- 3 Tbsp sugar
- 4 tsp baking powder
- ¼ tsp salt
- 2 ripe bananas, peeled and thinly sliced
- Using a paper towel, lightly oil the grid of a waffle iron with canola oil, then preheat the iron.
- In a small saucepan, heat the dulce de leche over medium heat, stirring frequently, until warm and melted. Gradually whisk in about 1⁄2 cup (4 fl oz/125 ml) of the milk, or enough to make a pourable sauce about the thickness of heavy cream. Remove from the heat, cover, and keep warm.
- In another small saucepan, melt the 4 Tbsp butter over medium- low heat. Cook, stirring occasionally, until the milk solids in the bottom of the pan turn a toasty brown, about 3 minutes. Transfer to a bowl and let cool slightly. Add the remaining 2 cups (16 fl oz/ 500 ml) milk, the egg yolks, and the vanilla and whisk until combined.
- In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the milk mixture and whisk just until combined (a few lumps are okay). In another bowl, using an electric mixer, beat the egg whites on high speed until soft peaks form. Scatter the banana slices over the top. Scoop the egg whites over the batter and, using the whisk, gently and evenly fold in the whites and bananas.
- Following the manufacturer’s instructions, ladle some of the batter onto the grid of the waffle iron, close the lid, and cook until the waffle is golden brown and crisp and steam is no longer escaping from the sides of the iron. The timing will depend on the iron. Transfer to a plate and serve right away, or place on a baking sheet in a 200°F (95°C) oven for up to 20 minutes before serving. Repeat with the remaining batter, being careful not to stack the waffles on the sheet. Serve the waffles with the dulce de leche sauce and butter.