waffles- sour cream with banana and toasted pecan sauce

waffles- sour cream with banana and toasted pecan sauce

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  • Prep Time


  • Total Time


  • Servings




  • 1

    cup packed light brown muscovado sugar

  • 4

    tablespoons unsalted butter

  • ¼

    teaspoon salt

  • ½

    cup heavy cream

  • ½

    cup chopped pecans, toasted

  • 1

    banana sliced


  • cups all-purpose flour

  • teaspoons baking powder

  • ¾

    teaspoon baking soda

  • Rounded ¼ teaspoon salt

  • ¼

    teaspoon ground nutmeg or cardamom

  • 1

    cup whole milk

  • 1

    cup sour cream

  • 3

    tablespoons unsalted butter, melted

  • 2

    tablespoons pure cane sugar

  • 1

    teaspoon pure vanilla extract

  • 2

    large eggs

  • Nonstick spray or melted unsalted butter, for waffle iron

  • Confectioners' sugar, for garnish

  • Sprigs fresh mint, for garnish


For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat. Keep warm over a double boiler. For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes. Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes. Serve the waffles with the toasted pecan praline sauce, sliced bananas and garnish with a sprig of mint.


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