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.
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Ingredients
4 servings
1¼
cups mochiko (sweet rice flour)
1
cup all-purpose flour
1
Tbsp. baking powder
1½
tsp. Diamond Crystal or 1 tsp. Morton kosher salt
2
large eggs, separated
1½
cups whole milk
⅓
cup sugar
1
Tbsp. vanilla extract
8
Tbsp. (1 stick) unsalted butter, divided
Nonstick vegetable oil spray
2
bananas, halved lengthwise, sliced crosswise into 2″ pieces
1
cup pure maple syrup
Whipped cream (for serving)
Preparation
-
Step 1
Whisk 1¼ cups mochiko (sweet rice flour), 1 cup all-purpose flour, 1 Tbsp. baking powder, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl. Whisk 2 large egg yolks, 1½ cups whole milk, ⅓ cup sugar, and 1 Tbsp. vanilla extract in a large bowl until smooth. Melt 4 Tbsp. unsalted 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 2 large egg whites in a small bowl until foamy, then whisk into batter.
Step 2
Heat a waffle iron on high; lightly coat with nonstick vegetable oil spray. Pour a heaping ½ 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.
Step 3
Meanwhile, melt remaining 4 Tbsp. unsalted butter in reserved skillet over medium-high heat. Cook 2 bananas, halved lengthwise, sliced crosswise into 2″ pieces, cut side down, undisturbed, until bananas are browned and butter is amber, about 3 minutes. Stir in 1 cup pure maple syrup and remove from heat.
Step 4
Serve waffles topped with bananas, sauce, and whipped cream.
