Waffle of the Month with Matt ‘Waffles’ Berzins | Banana Walnut Waffles
About the Author
“Those who know me well may know me by the nickname ‘Waffles’, which suffices to say, I’m a big fan. The crisp crust, fluffy center, and perfectly engineered syrup-collecting pockets always remind me of lazy weekend mornings and the promise of a day filled with comfort.” – Matt Berzins
If you know Matt, you know he has a passion for more than just property tax certificates. One of those is a never-ending quest for new and delicious waffles. Join him as he brings recipes from the tried & true to the bold & new straight to your feed, and hopefully to your table each month!
Waffle of the Month:
Banana Walnut Waffles
Everyone knows apples are best in Fall and nothing beats a fresh Summer peach, but what about the start of Spring? Strawberries are still a month or more away from peak quality, and so are blueberries. Whatever are we to do? Luckily, a taste of the tropics and a mellow Californian nut are here to save the day.
Banana Walnut is such a classic taste profile, but one we typically only find in a muffin. As a matter of fact, a great taste tip is that if it makes a tasty muffin, it’ll make an even better waffle once you add your syrup and toppings. It’s also a great way to get some wonderfully beneficial nutrients into your meal, as this recipe is high in potassium, vitamin B6, Omega-3s, and antioxidants. It’s a super simple recipe that packs a flavorful punch, and doubles as a wonderful snack with just a small spread of peanut butter. Let’s get cooking!
What you’ll need:
Waffles:
1 1/2 Cups All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 Cup Sugar
3/4 Cup Milk
1 Large Egg
1/2 teaspoon Vanilla Extract
1/3 Cup Salted Butter, Melted
1/4 teaspoon nutmeg
3/4 Cup Chopped Walnuts (You can also use Pecans)
1 Cup Ripe or Overripe Bananas (about 2 bananas)
What to do:
- Mix your dry ingredients together, including the nuts.
- In a separate bowl, whisk together all wet ingredients including the banana.
- Gradually add wet ingredients to dry, folding gently. Incorporate fully, but do not overmix.
- Cook on your waffle iron according to the manufacturer’s directions and pour about ½ to ⅔ cup batter at a time, until golden brown
Wafflometer®: 9/10
You just can’t go wrong with a breakfast recipe that doubles as a delicious and healthy afternoon snack. Once you’re done with your morning breakfast, leave a few quarters of waffles in the fridge and come afternoon or lunch time, toast them and add a small spread of peanut butter for a crispy snack. These waffles get a 9/10 on the Wafflometer due to the reduced shelf life the bananas bring. Eat them within a day or two to maintain the highest level of quality.
