Recipe

Banana-pecan Waffles With Chunky Pineapple Sauce Recipe

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Ingredients

Directions

Step #1 In a large bowl, nutmeg, baking powder, cinnamon, stir this together flour, baking soda, sugar, & salt.
Step #2 In another bowl, banana, sour cream, mix egg yolks, milk, & butter until well mixed.
Step #3 Stir egg-yolk mixture into flour mixture just until mixd.
Step #4 Stir in pecans.
Step #5 In another large bowl, with an electric mixer on high speed, beat egg whites until soft peaks form.
Step #6 Gently fold into batter until no white streaks remain.
Step #7 Turn a Belgian waffle iron to high heat; brush both sides lightly with oil or melted butter.
Step #8 When hot, add about 1/2 c batter per 4-inch square; close iron & cook this until waffle is well browned (lift lid slightly to check), 6 to 9 mins.
Step #9 Remove waffle; keep warm on a baking sheet in a 200° oven up to 15 mins.
Step #10 Repeat to cook remaining waffles.
Step #11 Serve warm with chunky pineapple sauce, maple syrup, & extra sliced bananas, if desired.
Step #12 Chunky pineapple sauce: In a 1- to 2-quart pan over med-heat/flame, stir 1 1/2 c fresh pineapple chunks & 3/4 c sugar until sugar is dissolved & juices are bubbling, about 5 mins.
Step #13 Let cool 5 mins, then whirl in a mixer until smooth.
Step #14 Stir in 1 c finely sliced fresh pineapple & 1 tbsp lemon juice.
Step #15 Makes 2 c.
Step #16 Note: Nutritional analysis is per waffle.
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