Wednesday, July 24, 2013

Buttermilk banana waffles

Yet another Mr A request.  Well, actually, he wanted Mimi Mouse waffles, which aren't possible, as our waffle maker makes square waffles.  Well, maybe I could just cut out a mouse shape with a knife. I guess we'll see.

 I have leftover buttermilk in the fridge so I googled buttermilk waffles and came across Brown-Eyed Baker's recipe, which she adapted from King Arthur's flour.  Immediately, I saw 2 eggs in the ingredient list and knew that would need to be changed. 

You see, the Mimi Mouse pancakes from last week had a little too much egg for Mr A. Since I made 7 pancakes, just eating one, meant he ingested 1/7 of the egg.  The result was extra phlegm, croupy cough, and some wheezing.  That tells me it was too much. But there is a small chance that maybe the eggs were too old.  So with a fresh(er) dozen of eggs, I still thought it'd be wiser to go easy on the egg.
Brown-Eyed Baker's buttermilk waffle recipe called for 2 eggs, but I substituted 2 mashed bananas for 1 egg. I yielded 13 waffles, so let's see how Mr A does with almost half as much egg.  But if he eats 2 waffles, we'll be in the same boat. :(. This is a complicated math problem!

Update: Mr A has been eating 1.5 waffles every day and his immune system seems to be tolerating it better than the Mimi Mouse pancakes.  We'll continue 1.5 waffles next week and then bump up his egg intake.  Maybe I'll try potato pancakes or a veggie something.

Banana Buttermilk Waffles

Inspired by Brown-Eyed Baker

¾ c whole wheat flour
¾ c all-purpose flour
2 T granulated sugar
1 t baking soda
½ t salt
1½ c

1 egg
2 bananas, mashed
1/4 c oil
2 t vanilla extract
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
2. In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix.
3. Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.

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