I I love a good farmer’s market. Some of the ones in my area are not all that great but if you venture outside the city, to the agricultural mecca around the area, it’s a different story.
Around the Tampa area you find strawberries, blueberries, peaches, watermelon, onions and corn, just to name a few, that are all grown within a 50 mile radius. Many farms also have lettuce, blackberries, and various herbs.
This week friends and I are sharing recipes that use ingredients found at farmer’s markets. I’ve made banana spice waffles with peanut butter syrup. By spice I mean it’s not heat, like cayenne, but rather warm spices like cinnamon and nutmeg.
While I know Elvis Presley would love this flavor combination, your family and brunch guests will too. The waffles won’t be perfect if you have a larger size waffle maker but that’s OK. The rustic look is kind of charming plus they will still be delicious.
- 2 cups flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- 2 large eggs
- 2 ripe bananas, mashed
- 1 cup milk
- ¼ cup canola oil
- 1 teaspoon vanilla extract
Peanut Butter Syrup:
- ¼ cup peanut butter
- ½ cup pure maple syrup
- Make the waffles: In a medium bowl, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a separate bowl, using a mixer fitted with the whisk attachment, whip the eggs until they are light in color and air has been incorporated. They should double in size.
- Add the mashed banana and whip for another minute.
- Make a well in the center of the dry ingredients and add the milk, oil and vanilla.
- Mix just until combined, then fold into the banana mixture.
- Use a waffle iron to cook the waffles according to the manufacturer's instructions, but leave slightly underdone if you're planning on freezing them.
- Make the syrup: Heat the peanut butter and maple syrup together in a small saucepan over low heat. Stir to incorporate. Remove when incorporated and warmed. Serve with banana spice waffles.
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Monday’s Farmer’s Market Week Recipes
- Baba Ganoush (Roasted Eggplant Dip) by Books n’Cooks
- Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
- Black Bean and Corn Salad by Palatable Pastime
- Blaukraut by A Day in the Life on the Farm
- Bruschetta Chicken Tacos by A Kitchen Hoor’s Adventures
- Dandelion Jelly by Daily Dish Recipes
- Farmers Market Chicken Pasta Salad by The Redhead Baker
- Herb Vegetable Orzo Salad by Jolene’s Recipe Journal
- Lamb Burger with Purslane Aioli by The Spiffy Cookie
- Lemon Garlic Scape White Bean Dip by Savory Moments
- Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Mexican Street Corn by Our Good Life
- Open-Faced Tomato Sandwiches by Cookaholic Wife
- Southern Corn Relish by The Freshman Cook
- Spinach Ricotta Pierogies by Cindy’s Recipes and Writings