Mochi Waffles With Maple–Brown Butter Bananas

According to contributor Hua Hsu, the secret to homemade waffles that stay crisp for longer than 10 minutes is mochiko, sometimes sold as Japanese sweet rice flour or glutinous rice flour. Adding mochiko to your waffle batter, instead of relying solely on all-purpose flour, will provide a subtle sweetness, a unique chewy texture (thanks to a softer structure on the interior), and a supremely crispy exterior that actually lasts. Another tip: Use high heat on your waffle maker and give it plenty of time to preheat. It might seem extreme, but it really is the best way to ensure your waffles aren’t steamed or soggy.

We prefer a Belgian waffle iron, which creates a breakfast pastry with deep pockets that are ideal for pooling whatever you want to drizzle on top. Maple syrup and butter alone will work perfectly, and, of course, you could top them with any fresh fruit that’s in season—or dollop with ice cream and shower with chocolate chips to make it dessert. If you’re anything like Hsu, you’ll love the nutty, toasty sweetness and a textural contrast the brown butter bananas add to this chewy mochi waffle recipe.

This is the breakfast recipe that keeps on giving: Store any leftover waffles in an airtight container in the freezer and reheat in a toaster or toaster oven set to medium for a quick morning bite all week long.