I don’t have one single recipe memorized.
Actually wait…. I have the recipe for a Bourbon and Ginger Ale memorized. That’s two ingredients. That doesn’t really count.
What I do have in my brain is: my best friend’s parents’ phone number, from 1988, the license plate number for my first car, and every single lyric to Blues Traveler’s “Hook”.
Can we erase these three useless pieces of information, and replace them with: a buttermilk biscuit recipe, the quadratic equation, and something awesomely conversational… like the lifespan of the beluga whale. That would be better, don’t you think?
Waffles for two.
You know… just like every day in your house, right?
I know. Me neither. It’s just that… sometimes you need to make Tuesday special.
Maple syrup helps tremendously.
In real life, it was waffle for three, right next to the front door with lots of natural light. Whatevs.
Banana Walnut Waffles
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup packed brown sugar
2/3 cups canola or vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 ½ cups buttermilk
1/2 cup mashed banana
1/4 cup chopped walnuts
Set your waffle iron in a level, clean surface and turn on to preheat.
In a large bowl, whisk together flour, baking powder, baking soda, salt and brown sugar.
In a medium bowl, whisk together eggs, oil, vanilla extract buttermilk, bananas, and walnuts. Add the wet ingredients, all at once to the dry ingredients. Stir until just incorporated. Try not to over-mix the batter. If a few lumps remain in the batter, that’s ok.
Cook according to your waffle machine instructions.
Serve with warm maple syrup. Waffles are best served immediately.
Note: Allow waffles to cool completely. Store them in pairs in ziplock bags and store in the freezer. In the morning, gently reheat waffles in the toaster or toaster oven. Best toaster breakfast ever.