Banana-Pecan Waffles with Brunost
Made by slowly and carefully caramelizing milk, cream, and whey over several hours, Brunost cheese is fudge-like with a slight sweetness. Two versions of this traditional Norwegian dairy staple, Ski Queen and Caramore, are readily available stateside; they add a perfect layer of complex sweetness to breakfast dishes like French toast or waffles. Shaved onto these waffles, the cheese adds a slightly tangy layer with brown-butter flavors that play off sweet bananas and crunchy pecans.
- 1¾ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ small banana, mashed
- 2 eggs
- 3 tablespoons butter, melted
- 1 cup buttermilk
- 1 teaspoon vanilla
- ½ cup finely chopped pecans
- 3-6 thin slices Brunost cheese (Ski Queen or Caramore)
- ► Heat nonstick Belgian or standard waffle iron.
- ► Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- ► With a fork, mix the banana and eggs in medium-size bowl. Beat in butter, buttermilk, vanilla and pecans.
- ► Make well in center of flour mixture. Add banana mixture to well, stirring quickly, until just blended.
- ► Coat waffle iron with cooking spray. Spoon a slightly-rounded ⅓-cup batter per 4-inch waffle onto hot iron, quickly spreading to cover entire surface. Cook per waffle maker’s instructions.
- ► Using a knife, shave several thin slices off a block of Ski Queen or Caramore. While waffles are warm, top each with 1-2 slices. Serve immediately.
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