Recipe of the Week! - July 29th

Sour Cream Waffles with Pan-Fried Bananas and Maple Whipped Cream

This waffle recipe is from a great cookbook called Mad Hungry by Lucinda Scala Quinn. It makes delicious, fluffy waffles. The fried bananas are a breakfast trick of my father’s, and the maple whipped cream a genius suggestion from a friend! Enjoy!




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  • 5 large eggs

  • 1/2 cup sugar

  • 1 cup all purpose flour

  • 1 tsp coarse salt

  • 1/2 tsp either ground ginger, cinnamon, or cardamom

  • 1 cup sour cream (or plain unsweetened yogurt!)

  • 4 tbsp unsalted butter, melted & cooled (I’ve always used salted butter and don’t find it makes much of a difference.)

  • Vegetable oil (I use coconut oil) or extra melted butter for the waffle iron


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1. Beat the eggs and sugar together for 5-8 minutes. When the beater is lifted, it should trail a ribbon of batter. 2. Whisk together flour, salt, and spice. With a spoon, alternately fold into the batter half of the flour mixture, the sour cream (or yogurt if using), and finally the remaining flour mixture. Lightly stir in the melted butter. Let the batter sit for 10 min. 3. Heat a non-stick or well seasoned waffle iron to medium-high (if yours is electric it’s only got one setting - on!). Brush lightly with oil or melted butter. Pour in 1 & 1/4 cups batter, cook until golden, about 1 & 1/2 to 2 min per side. An electric waffle iron will beep or turn off when it’s done. NOTE: Do not stack waffles, they get soggy. A cooling rack, like the one you’d use for cookies, is your best bet if you’re not eating them immediately after removing them from the waffle iron.



  • 1-2 bananas, sliced

  • 1-2 tbsp butter


Pre-heat your pan on medium-high heat. Once hot add the butter, once it’s bubbling and just starting to brown, fry the banana sliced. Try to get both sides. You’re looking to just caramelize them and not let them get too soft. It’s pretty quick.



  • 1 cup whipping or heavy cream

  • Maple syrup to taste


Whip the cream as you normally would and slowly add maple syrup. Approximately a tbsp is enough for me, but you might like it sweeter.

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