When it comes to the choice of pancakes vs. waffles, I will always be a pancake girl.

Having said that, every once and awhile I get a hankering for a serving of light, fluffy, deep-pocketed waffles.

Blessed with a Belgian waffle maker, half the joy is making the waffles and the other half is pouring on the syrup and slathering on the butter so that every single waffle pocket is full (why else would waffles be covered in cavities if not to fill them???).

For this edition of Magazine Mondays, I tried a recipe from a June 2005 issue of Gourmet: Belgian Buttermilk Waffles with Glazed Bananas. I’m usually one to eat my waffles with butter and syrup only. I love fruit and all but I find it just gets in the way of me and my waffle. In this case, though, the glazed bananas were a perfectly sweet and toothsome foil to the light and airy waffles.


Even if you’re not into the glazed bananas, the waffles are a star and worth trying.

I actually don’t have any MM posts to share with you this week as no one sent any links. Do remember, though, that MM is all about attacking that pile of food magazines and clipped recipes that I know we all of lying around. Post a recipe from a magazine or food article clipping on your blog and send me the link – I’ll post it in my next MM round-up.

Have a great week, everyone!


Belgian Buttermilk Waffles with Glazed Bananas