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Pecan Sour Cream Waffles with Banana and Pecan Syrup

Cooking With Rania — "Easter-Themed Breakfast"
KDKA Pittsburgh Today Live 04/08/2009

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*)

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Pecan Sour Cream Waffles with Banana and Pecan Syrup

INGREDIENTS

Waffles:
3 eggs - separated
3/4 cup milk
1/2 cup melted unsalted butter
1 teaspoon vanilla
3/4 cup sour cream
1-1/2 cups flour
1/2 ground lightly toasted pecan pieces
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder

Syrup:
1/2 cup unsalted butter
1 cup pecan pieces
1/2 cup Maple syrup
4 medium bananas, peeled and cut into Â½ inch slices

DIRECTIONS

Beat the egg yolks in a large bowl. Beat in the milk, vanilla and sour cream.
Combine flour, salt, baking soda and baking powder in a bowl. Add dry ingredients into egg mixture and beat well. Add in the melted butter
Beat egg whites until soft peaks form, being careful not to make them too dry. Carefully fold into batter.
Bake in Belgian waffle maker according to manufacturer’s directions.
To make syrup:
In a sauté pan, add 1/2 cup butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the maple syrup and bring to a simmer. Serve with the warm waffles.