Wholewheat Banana Waffles
Have you ever tasted Tiger’s Milk? I know what you are thinking but no, Joe Exotic, aka the “Tiger King” has nothing to do with it. Tiger’s Milk was the name of a protein powder developed in the 60’s by Adelle Davis, an author and nutritionist. I am not sure where she came up with the name, it certainly is unforgettable and unusual. Tiger’s Milk protein powder along with milk and a banana was my breakfast for many years. It was a quick, stick-to-your-ribs breakfast that fit my sleep-in-as-late-as-possible lifestyle. The protein powder made the drink chalky tasting— the banana made the drink. These days I don’t eat bananas as much as I used to but when I found this recipe in Alice Water’s cookbook, Chez Panisse Fruit, I just had to make it. What is unusual about this recipe is that the bananas are neither in the batter, nor just lying on top of the waffle, but tucked between layers of batter. The cooked waffle’s secret ingredient (the banana) is hiding. One bite and you are hooked, or at least I was.
No tiger was harmed making this recipe…
Photo by: Lucy Alexander
These waffles are made with both whole wheat and white flour for a bit more nutrition. Also, because the batter has butter already in it, you don’t need to put more on top, just some maple syrup
Makes 6 to 8 waffles
Batter:
¾ cup whole wheat flour
¾ cup all-purpose white flour
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoons baking soda
1 tablespoon of granulated sugar
1 ½ cups milk
6 tablespoons melted butter
3 eggs room temperature* -slightly beaten
2 bananas
In a medium-sized bowl add both whole wheat and white flours, baking powder, baking soda, and salt. Whisk to combine. Melt butter and cool slightly. While the butter is cooling combine eggs and milk in a large bowl. When the butter has cooled a bit, whisk it into the egg mixture. Now slowly add the dry ingredients. Whisk as you go until the batter is mostly smooth for about 2 minutes. Don’t overmix. Test the batter so that it isn’t too thick. It should pour off the spoon, not plop. If it plops add a bit more milk.
Spray or brush your waffle iron with oil and turn it on. While it is warming up, slice your bananas.
Photo by: Lucy Alexander
When your waffle iron is warmed up, add about 1/3 cup of batter and lay about 5 or 6 banana slices on top of the batter so that they are not touching. Now add a bit more batter over the banana slices just so they don’t stick to the top of the iron, about a spoonful over each slice. You are sandwiching the bananas between two layers of batter. Cook for about 4 minutes or until golden. Repeat with the remaining batter and bananas. Serve with maple syrup.
*to speed up the process, put them in a bowl of warm water for about 10 minutes while you gather your other ingredients.
Photo by: Lucy Alexander