MOCHI WAFFLES WITH MAPLE BROWN BUTTER BANANAS

Photograph By Isa Zapata, Food Styling And Prop Styling By Emilie Fosnocht

According to Bon Appetit contributor Hua Hsu, the secret to homemade waffles that stay crisp for longer than 10 minutes is mochiko, sometimes sold as Japanese sweet rice flour or glutinous rice flour. Adding mochiko to your waffle batter, instead of relying solely on all-purpose flour, will provide a subtle sweetness, a unique chewy texture (thanks to a softer structure on the interior), and a supremely crispy exterior that actually lasts. And, be sure to use a high heat on your waffle maker and give it plenty of time to preheat. It might seem extra, but it really is the best way to ensure your waffles aren’t steamed or soggy.

I prefer a Belgian waffle iron, which creates a breakfast pastry with deep pockets that are ideal for pooling whatever you want to drizzle on top. Maple syrup and butter alone will work perfectly, and, of course, you could top them with any fresh fruit that’s in season—or dollop with ice cream and shower with chocolate chips to make it dessert. If you’re anything like Hsu, you’ll love the nutty, toasty sweetness and a textural contrast the brown butter bananas add to this chewy mochi waffle recipe.

This is the breakfast recipe that keeps on giving: Store any leftover waffles in an airtight container in the freezer and reheat in a toaster or toaster oven set to medium for a quick morning bite all week long.

4 SERVINGS / 35 MINUTES

INGREDIENTS

1¼ cups mochiko

1 cup all-purpose flour

1 Tbsp. baking powder

1½ tsp. Diamond Crystal kosher salt

2 large eggs, eggs and yolks separated

1½ cups whole milk

⅓ cup sugar

1 Tbsp. vanilla extract

8 Tbsp. (1 stick) unsalted butter, divided

Nonstick vegetable oil spray

2 bananas, halved lengthwise, sliced crosswise into 2 in. pieces

1 cup pure maple syrup

Whipped cream, for serving

METHOD

Whisk mochiko, flour, baking powder, and kosher salt in a medium bowl. Set aside.

In another bowl, whisk egg yolks, whole milk, sugar, and vanilla extract in a large bowl until smooth. Melt 4 tablespoons unsalted butter in a medium skillet over medium heat, then gradually pour into egg yolk mixture, whisking constantly. Reserve skillet.

Add dry ingredients to wet ingredients and whisk until smooth. Lightly whisk 2 large egg whites in a small bowl until foamy, then whisk into batter.

Heat a waffle iron on high; lightly coat with nonstick vegetable oil spray. Pour a heaping ½ cup batter (or enough to cover surface) onto iron and cook until waffles are golden brown and cooked through, about 4 minutes. Repeat with remaining batter, coating iron with more nonstick spray as needed.

Meanwhile, melt remaining 4 tablespoons unsalted butter in reserved skillet over medium-high heat. Cook bananas, cut side down, undisturbed, until bananas are browned and butter is amber, about 3 minutes. Stir in maple syrup and remove from heat.

Serve waffles topped with bananas, sauce, and whipped cream.

This recipe was originally developed for Bon Appetit.