I’m a sucker for anything made with mochiko flour. Hawaiian butter mochi, mochi ice cream, yaki mochi — I love it. This mochi waffle recipe, adapted from Bon Appetit, is a little chewy, a little sweet, and the perfect vehicle to soak up the delicious syrup from the brown butter bananas.
- 1 1/4 cups mochiko flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs, separated
- 1 1/2 cups whole milk
- 1/3 cup sugar
- 1 tablespoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter, divided
- Nonstick vegetable oil spray
- 2 bananas, halved lengthwise, sliced crosswise into 2-inch pieces
- 1 cup maple syrup
- Whisk mochiko, all-purpose flour, baking powder, and salt into a medium bowl. Whisk egg yolks, milk, sugar, and vanilla in a large bowl until smooth. Melt 4 tablespoons butter in a medium skillet over medium heat, then gradually add to egg yolk mixture, whisking constantly; reserve skillet. Add dry ingredients to bowl and whisk until smooth. Lightly whisk egg whites in a small bowl until foamy, then whisk into batter.
- Heat a waffle iron on high; lightly coat with nonstick spray. Pour 1/2 cup batter (or enough to cover surface) onto iron and cook until waffles are golden brown and cooked through, about 4 minutes. Repeat with remaining batter, coating iron with more nonstick spray as needed.
- Meanwhile, melt remaining 4 tablespoons butter in reserved skillet over medium-high heat. Cook bananas, cut side down, undisturbed, until bananas are browned and butter is amber, about 3 minutes. Stir in maple syrup and remove from heat.
- Serve waffles topped with bananas and sauce.