I rarely make something the family deems completely inedible, but it happened last weekend. I prepared a recipe for this month’s Taste & Create recipe exchange, where food bloggers are paired up and try recipes from each other’s blogs, from Carol’s No Reason Needed blog. We’d been paired up before and the result was fantastic, but unfortunately not this time. Perhaps it was the changes I made, but I’m not going to try the recipe again. The original is below with my changes noted.
The recipe for banana walnut waffles sounded tasty, perfect for Saturday breakfast. I had all the ingredients, and it came together quickly. So far so good until the batter went into the waffle maker. After baking for what seemed like a long time, the waffle still was still doughy, almost mushy. Besides this unpleasant texture, I agreed with Connor that the taste was pretty awful. In not wanting to concede defeat, I made them into pancakes which I thought weren’t bad, but not great.
Sometimes, a recipe just doesn’t work.
Banana Walnut WafflesMakes 8 waffles
Ingredients
2 cups unbleached flour (I used half whole wheat pastry and half all purpose)
2 tablespoons granulated sugar
1 tablespoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
6 tablespoons vegetable oil
1 cup vanilla yogurt, lowfat
3/4 cup whole milk (I used skim because I’m allergic to whole milk and we rarely have it )
1 cup banana, mashed
1/2 cup walnuts, chopped
Instructions
1. Combine flour, sugar, baking soda, and salt in a mixing bowl and stir to combine. In a separate bowl whisk together the eggs and oil and stir into dry ingredients. Stir in yogurt. Add milk and stir until mixture is a smooth batter. Stir in banana and walnuts until incorporated. Let batter rest 5 minutes before using. Preheat your Cuisinart ® Waffle Iron on setting #3.
2. When preheated, green indicator light will illuminate. Pour 1/2 cup of batter onto the center of the lower grid. Allow batter to spread towards edges for 5 seconds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm on a rack placed on a baking sheet in a warm (200°F) oven.
Ingredients
2 cups unbleached flour (I used half whole wheat pastry and half all purpose)
2 tablespoons granulated sugar
1 tablespoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
6 tablespoons vegetable oil
1 cup vanilla yogurt, lowfat
3/4 cup whole milk (I used skim because I’m allergic to whole milk and we rarely have it )
1 cup banana, mashed
1/2 cup walnuts, chopped
Instructions
1. Combine flour, sugar, baking soda, and salt in a mixing bowl and stir to combine. In a separate bowl whisk together the eggs and oil and stir into dry ingredients. Stir in yogurt. Add milk and stir until mixture is a smooth batter. Stir in banana and walnuts until incorporated. Let batter rest 5 minutes before using. Preheat your Cuisinart ® Waffle Iron on setting #3.
2. When preheated, green indicator light will illuminate. Pour 1/2 cup of batter onto the center of the lower grid. Allow batter to spread towards edges for 5 seconds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm on a rack placed on a baking sheet in a warm (200°F) oven.
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