- 1/4 pound (1 stick) plus 2 tablespoons unsalted butter, melted
- 1 cup pecan pieces
- 2 medium-size ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
- 2 cups pure maple syrup
- 1 1/2 cups all-purpose flour
- 1/3 cup ground pecans
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 3/4 cup milk
- 2 large egg whites
Heat 2 tablespoons of the butter in a medium-size sauté pan over medium heat. Add the pecan pieces and cook, stirring, until golden, 2 to 3 minutes. Add the banana slices and syrup and bring to a simmer. Set aside and keep warm.
Combine the flour, ground pecans, sugar, baking powder, and salt in a medium-size mixing bowl. In a separate bowl, beat the egg yolks and vanilla together slightly. Add the milk and the 1 stick of melted butter to the egg mixture and whisk to combine. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small mixing bowl whip the egg whites until stiff peaks form. Gently fold into the batter, leaving little fluffs.
If using a Belgian waffle iron, pour 1 cup of the batter onto the grids of a preheated and lightly greased waffle iron. (Regular waffle irons will take only about 1/2 cup.) Close the lid. Do not open during cooking time. For the Belgian waffle iron, cook until golden and crisp, 3 to 4 minutes. Smaller waffle irons will take 1 1/2 to 2 minutes.
Serve hot with the pecan and banana syrup.
Individual Ham and Cheese Crustless Quiche
Lemon Poppy Seed Muffins With Raspberry Butter
Bananas Foster French Toast
Chocolate French Toast With Strawberry Syrup
Lemon Syrup Cake With Macerated Berries And Mint
Smoked Salmon And Salmon Mousse Terrine With Choupique Caviar
Croque Madame On A Croissant
Pecan Waffles With Roasted Pecan And Banana Syrup
Blueberry Raspberry Muffins With Streusel Topping
Emeril's Savory Pain Perdu