Belgian Buttermilk Waffles With Glazed Bananas

In 1964 my family visited New York’s futuristic World’s Fair. Living in Queens, where the fair was held, made us feel like the space age was upon us, and for years afterward we would drive by the famous Unisphere. My dad never got to explore space in his lifetime, but his love for waffles, sparked by the fair’s Belgian pavilion, never waned.

Editor’s note: This Gourmet recipe brings together the charms of Belgian waffles—a remarkably crisp exterior and a light, fluffy interior—with the slight tang of buttermilk waffles. But perhaps the most important part is the topping: sliced bananas quickly sautéed in butter until golden, and mixed with a touch of maple syrup. The luscious topping really works as a contrast to the crispy waffles, so you’ll want to follow the Epicurious guide, keeping an eye on the steam coming out of your waffle maker. Do not open your waffle maker until there is absolutely no steam left rising. And give the machine a moment between batches to return to the proper temperature—a cooled waffle iron will give you floppy waffles. Feel free to double the batch so you can fill your freezer with toaster-friendly waffle breakfasts.

This recipe was originally published in the June 2005 issue of ‘Gourmet’ and first appeared online December 31, 2014.