Melissa Clark’s Cornmeal Waffles with Banana Bourbon Syrup

 I love love love breakfast. Eggs, pancakes, hash--breakfast in general, is just comprised of delicious food. Thanksgiving break at home was great because I could just wake up and make whatever I wanted for breakfast. The first morning home I made Melissa Clark’s Cornmeal Waffles with a maple, walnut bourbon syrup.  Melissa is so great. I am totally in love with her. If you don’t know who she is, here is the link to her videos. 

(shh. I’ve definitely watched every single one)

Melissa Clark’s Cornmeal Waffles with Banana Bourbon Syrup:

For the Syrup:

{ 2 Tablespoons butter /

1 large ripe banana, peeled and sliced into ½-inch-thick rounds / 2 Tablespoons bourbon / ½ cup maple syrup / ½ cup toasted chopped pecans (I used walnuts) }

For the Waffles:

{ 5 Tablespoons unsalted butter, melted, more for waffle iron /

1 ¼ cups all-purpose flour / ¾ cup finely ground cornmeal / 1 Tablespoon sugar /

1 teaspoon baking powder / 1 teaspoon sea salt / ½ teaspoon baking soda /

1 cup sour cream or greek yogurt / 1 cup whole milk / 4 large eggs, separated }

To make the syrup:

In a medium skillet over medium-high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas in a single layer. Cook, without moving, until undersides are golden brown, 2 to 3 minutes; flip and brown other side, 2 to 3 minutes more. Transfer to a bowl.

Add bourbon to pan and let simmer until mostly evaporated, about 1 minute. Pour in syrup and nuts; simmer until just heated through. Pour syrup onto the bananas and cover to keep warm (or reheat just before serving).

For the Waffles:

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients.

In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter.

Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep warm in a 200-degree oven until ready to serve. Serve with banana syrup on top.