A brief backstory on how I arrived at waffles for a weekly theme: I’ve been eager for a way to cram protein into a baked breakfast food other than pancakes (it’s an obsessive/hungry runner thing), and Santa brought me a waffle maker this past Xmas.
Put those things together with a 7-year-old who would take chocolate chips intravenously, if he could, and we get crispy-soft banana pancakes with hits of rich chocolate and peanut butter.
The backstory is pretty simple, just like waffles. They’re basically crispier, fluffier pancakes with ready-made receptacles for all kinds of sweet or savory toppings. And while the topping options (toptions?) seem limitless, there’s something even more interesting about tweaking the waffle itself to include some novel ingredients.
So while Miles is perfectly happy with the additions of chocolate, peanut butter and banana, I went a little farther out to find recipes using fun stuff like bacon, sweet potato, cardamom, and even crabmeat. This week’s recipe list also includes a way to get almost-waffles from scratch without a waffle iron, in case Santa was too busy getting you FaceBlast IV: Facepocalypse for the PS4 to bring you new kitchen gadgets.
- Chocolate chip banana peanut butter waffles from Eating The Week (recipe follows below)
- Sour-cream cardamom waffles from Epicurious (here)
- Crab & veggies waffles from Runners World (here)
- Sweet potato protein waffles from Food & Fitness (here)
- Crispy cornmeal bacon waffles from Epicurious (here)
- Apple, cheddar & prosciutto waffles from 10th Kitchen (here)
- Grill pan waffles from Always Order Dessert (here)
Chocolate chip banana peanut butter waffles
1 cup whole-wheat flour
1 tsp baking powder
¼ tsp salt
½ cup chocolate chips
1 ¼ cup milk
1 large egg, lightly beaten
¼ cup peanut butter
1 Tbs olive oil
1 Tbs honey
1 ripe banana, mashed
Combine all the dry ingredients (flour through chocolate chips) in a mixing bowl. In a separate bowl, combine the remaining ingredients (milk through banana). Pour the wet ingredients into the bowl with the dry ingredients, and stir to combine.
I usually transfer the batter to a 2- or 4-cup measuring cup, to make pouring easier.
For each waffle, pour approximately ¼ of the batter onto a warmed up waffle iron & cook according to your equipment’s instructions. Top with buttery spread and maple syrup, and enjoy!
An alternative method is to keep the chocolate chips separate, and then sprinkle some on the finished waffles.