Using a paper towel, lightly oil the grid of a waffle iron with canola oil, then preheat the iron.
In a small saucepan, heat the dulce de leche over medium heat, stirring frequently, until warm and melted. Gradually whisk in about
In another small saucepan, melt the
In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the milk mixture and whisk just until combined (a few lumps are okay). In another bowl, using an electric mixer, beat the egg whites on high speed until soft peaks form. Scatter the banana slices over the top. Scoop the egg whites over the batter and, using the whisk, gently and evenly fold in the whites and bananas.
Following the manufacturer’s instructions, ladle some of the batter onto the grid of the waffle iron, close the lid, and cook until the waffle is golden brown and crisp and steam is no longer escaping from the sides of the iron. The timing will depend on the iron. Transfer to a plate and serve right away, or place on a baking sheet in a 200°F (95°C) oven for up to 20 minutes before serving. Repeat with the remaining batter, being careful not to stack the waffles on the sheet. Serve the waffles with the dulce de leche sauce and butter.
A jumble of blue-berries jump-starts morning palates. Serve them in glass bowls and accompany with tumblers of unfiltered apple juice. Round out the brunch menu with a platter of Maple-Glazed Bacon; and if the occasion calls for a cocktail (as it frequently does), add a dash of dark rum and/or ginger beer to the apple juice.
© 2013 All rights reserved. Published by Weldon Owen.