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Recipe of the Month Pancakes and Waffles - Crunchy Brunch Waffles

with Strawberry-Banana Sauce

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1/2 cup maple syrup
  • 1/4 cup plus 2 tablespoons shortening, melted
  • 1/2 to 3/4 cup walnuts, finely chopped
  • 1/2 to 3/4 cup commercial sour cream
  • Sauce:
  • 1 1/2 cups maple syrup
  • 1 pint strawberries, hulled and halved
  • 1 cup bananas, sliced

Combine first five ingredients; stir well. In a separate bowl, beat eggs at medium speed with an electric mixer until thick and lemon-colored. Add flour mixture, buttermilk, syrup, and shortening; beat until smooth.

Pour about 1 1/4 cups batter onto a hot, lightly oiled waffle iron. Quickly sprinkle about 3 tablespoons walnuts over batter. Cook for about 5 minutes or until done. Repeat process until all batter is used.

To make sauce, combine 1 1/2 cups maple syrup, strawberries, and bananas in a heavy saucepan. Cook over medium-high heat for 10 minutes, stirring occasionally. While sauce is still hot, pour over each waffle and top with sour cream.

Yields 12 (4-inch) waffles and 3 1/2 cups sauce.
Submitted By: Maudean Williams
Fentress Farmers Co-op
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