Banana Waffles

Little flowers have sprung up between blades of grass in every lawn, and the first bundles of asparagus and cartons of berries have appeared in the produce section. The silence of winter is gone, broken by the familiar sounds that had faded from memory: the chirps and tweets of birds rising with the sun in the morning; the low blasts of a horn as the ferry begins to depart from the dock down by the waterfront; the delicate tapping of raindrops on the window pane as a rain cloud passes overhead; and the chiming of church bells brightly declaring that it is 7pm while the sun is still up.

The arrival of these signs of spring is enlivening, and a comfort. Like curling up with a cup of tea and a fascinating book. Or realizing that you have no idea where you will be a year from now, but that you are okay with that - excited even. Or waking up early and deciding that you have nothing better to do than mix up a batch of waffles. The aura of spring fills the air like pollen - but in a much nicer way - and things just seem a little bit easier.

Simple and delicious, these waffles were the perfect way to start a care-free Saturday morning. We had a few overripe bananas that were begging to be used so I added them to the batter along with a dash or two of some complimenting spices; in the end the banana waffles weren't quite what I had expected, but just what I had wanted for a sweet, hearty breakfast. The bananas softened the sweetness of the waffle, giving it greater complexity of flavor. The waffles were lightly crisped yet fluffy, and the bananas were subtle yet noteworthy, the flavor and texture both complimented by a gentle sweep of maple syrup that tied everything together.

Banana Waffles
Inspired by a recipe from How to Cook Everything by Mark Bittman

makes about 6 large waffles

2 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 teaspoons baking soda
3 overripe bananas, mashed
2/3 cup sour cream, or plain yogurt
2 tablespoons milk
2 eggs separated
4 tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract

Canola oil or other neutral oil for brushing the waffle iron.

Brush the waffle iron with a light coating of oil, and preheat it.
Whisk together all dry ingredients. In separate bowl, combine the liquid ingredients, reserving the egg whites for the next step, and the mashed bananas.
Beat the egg whites with wire whisk or an electric mixer with a whisk attachment (for successful egg white whisking it is important that the whisk is very clean) until they hold soft peaks. Gently fold the egg whites into the batter.
Pour about 1/2 cup of batter onto the heated waffle iron and cook until done, usually 3 to 5 minutes.