I made these for Randy for his birthday. They were born out of a desire for something decadent and birthday-worthy, yet healthy in the post holidays mindset. I started with Ellie Krieger’s recipe for Blueberry Buckwheat Pancakes, and added some Carmelized Bananas from a new Brunch cookbook I received for Christmas. It was also lucky that the week before, my mom gave me her “broken” waffle maker. (It works just fine as long as you have a toothpick handy.)
Really yummy, and we were able to eat outside in the sun. Yay January in San Diego!
Blueberry Buckwheat Waffles with Carmelized Bananas
- 3/4 cup buckwheat flour
- 3/4 cup whole-wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3/4 cup nonfat milk
- 1 tablespoon honey (heated slightly)
- 2 large eggs
- 2 tablespoons canola oil
- 2 cups blueberries, divided
In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes.
- 3 Tb butter
- 3 Tb corn syrup
- 3 bananas, sliced
Melt the butter with the corn syrup and stir until combined. Let simmer until the caramel thickens and darkens slightly. Add the bananas and mix to coat.
**Personally, I thought the bananas were too buttery. Next time I will grease a skillet with butter, and cook the bananas for longer, to let them carmelize their own sugars.
P.S. We made more waffles the next day with left over batter, and I topped mine with cottage cheese, honey, and more blueberries and it was fantastic!