For waffles:
2 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 cups well-shaken buttermilk
3/4 stick (6 Tbsp) unsalted butter, melted and cooled to room temperature
2 large eggs
Vegetable oil for waffle iron

For topping:
2 tablespoons unsalted butter
3-4 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
1-1/4 cups pure maple syrup


Make waffles:
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.

Make topping:
While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.

Spoon bananas over waffles, then drizzle with warm syrup before serving.


8 Belgian or about 14 regular waffles


epicurious

1-1/2 cups well-shaken buttermilk
4 large eggs
3 Tbsp sugar
1/4 tsp salt
12 (1/2-inch-thick) slices challah (from a 1-pound loaf; not end slices)
4-1/2 Tbsp unsalted butter, divided


Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.

Heat 1-1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.


4 servings


epicurious

2 eggs
2 cups buttermilk
4 Tbsp unsalted butter, melted
1/2 tsp vanilla extract
2 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-2 Tbsp vegetable oil or 1-2 tablespoon cooking spray
Maple syrup, for serving

1. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
2. Add the buttermilk, melted butter and vanilla and mix well.
3. Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).
4. You can also mix this together using a wooden spoon or whatever you have.
5. Heat lightly greased griddle at 350 degrees.
6. Pour about 1/3 cup of the batter onto griddle for each pancake.
7. Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
8. Repeat with remaining batter.

3-5 servings


Food.com, but originally from Williams-Sonoma

1 cup all-purpose flour (spooned and leveled)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 Tbsp unsalted butter, melted, or vegetable oil
1 large egg
1 Tbsp vegetable oil

1. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

4 servings


Martha Stewart

2 sticks of butter
1 cup of light brown sugar
1 bag of square pretzels (you'll use about 3/4 of the bag)
12 ounce bag of semi-sweet chocolate chips
Sea salt


Preheat the oven to 400˚F.

Line a baking sheet with aluminum foil, cover with pretzels.

In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3-5 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn. Remove from the oven and use a silicone spatula or the back of a spoon to evenly spread the chocolate over the top. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

Once chilled, break into pieces.


Avocado Pardo