Buttermilk and Banana Waffles

7 waffles

Time to make:
Not Available

Calories per Servings:
Not Available



  • 1 1/4 cups buttermilk
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp sugar
  • 2 tbsp unsalted butter, melted
  • 2 ripe bananas, peeled and sliced
  • 1 egg
  • vegetable oil
  • maple syrup, warmed


  1. In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon and salt, mixing well.
  2. In a large measuring cup, combine the buttermilk, egg and melted butter and whisk until blended. Place half of the sliced bananas in a small bowl and mash coarsely; do not worry if the mixture is a little lumpy. Add the mashed banana to the buttermilk mixture, then stir into the flour mixture. Using a fork or whisk, mix until the batter is smooth.
  3. Preheat a waffle iron according to the manufacturer’s directions. Using a paper towel or pastry brush, lightly grease the waffle iron with vegetable oil. Following the manufacturer´┐Żs directions, ladle batter sufficient for 1 waffle into the iron, spreading it evenly. Close the waffle iron and cook until the waffle iron will open easily (no peeking for the first 2 minutes). Transfer the waffle to a platter and keep warm while you cook the remaining batter.


Serve the waffles garnished with the remaining banana slices and drizzled with the warmed maple syrup. Great brunch idea, with bacon & fresh fruit!

Artichoke Frittata

Serves 4
Time to make:
Not Available

Calories per Servings:
335 calories
31 g carbohydrate
18 g protein
18 g fat (4 g saturated)
422 mg cholesterol
524 mg sodium
10 g fiber


6 medium Artichokes
2 tbsp Olive oil
3 Garlic cloves, peeled, minced
3 small Red potatoes (about 1/2 pound), grated
8 Eggs, well beaten
1/2 tsp Salt
1 tsp Freshly ground black pepper
1 tbsp Chopped fresh oregano
1 tbsp Minced fresh chives
1 tsp Minced fresh rosemary

Prepare artichokes : slice off the whole top of the vegetable, leaving between a half and two thirds. Discard a couple of layers of the tough outside leaves and tidy up the base (leave as much as you can) and cut them into 1/2-inch cubes.
Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium heat.
Add the garlic and saute until translucent, 2 to 3 minutes. Reduce heat slightly and add the artichoke cubes; saute until tender, about 10 minutes, stirring often.
Add the grated potatoes and cook for another 5 minutes. Add the eggs, salt, pepper and herbs.
To set the eggs, let them cook for 2 or 3 minutes, without stirring, then lift the set edges and tilt the skillet slightly to let the uncooked egg run underneath. Repeat until the egg is set.
Serve hot or cold, cut into wedges.