Friday, October 20, 2006
This recipe is from one of my favorite cookbooks . . . a two-volume set I picked up at a little antique shop. Originally printed in 1947, mine is from the 9th printing--Dec 1957. Meta Given's Modern Encyclopedia of Cooking.
It has a lot of great recipes in it you won't find elsewhere--everything from baked quinces to stewed possum.
2 cups all-purpose flour
3 tsp D.A. baking powder (or 3 1/2 tsp tartrate or phosphate type)--make sure your baking powder is safe for your dietary restrictions, or use a substitite.
1 Tbs sugar
3/4 tsp salt
1 and 1/2 cups milk
1/3 cup oil or melted butter
1 cup mashed ripe bananas (2 bananas)
Sift flour, measure and resift 3 times with remaining dry ingredients.
Beat eggs, add milk and shortening. Pour into dry ingredients, add bananas and beat until smooth.
Use 1/2 cup batter for each waffle. Bake in a hot waffle iron until golden brown. Serve immediately with butter and hot syrup.
Makes six 7-inch waffles.
It's a pretty foolproof recipe. I substitute freely (non-dairy milk, various kinds of flour, oil instead of the melted shortening called for in the original recipe) and don't bother with the sifting part (just stir dry ingredients together and use a hand-mixer to blend in the wet ones).
For real decadence, add safe chocolate chips!
Be sure to use corn-free baking powder if you're allergic to corn.
If you want the waffles really fluffy, separate the eggs, beat the whites and fold them in last. I haven't yet tried substituting anything for the eggs, but I plan to try it soon with ground flaxseed instead of eggs.