Cafe Liz

This batter yields a soft, mildly banana-flavored waffle, good enough to eat without syrup. I found sweet, ripe bananas at the shook, which were perfect (for waffles as well as any other baked good).

This is one of my favorite ways to make waffles.

Today’s version of our weekly ritual included oatmeal-whole wheat waffles, a spinach-cheese omelet, a nice fresh mixed-green salad, a few of our homemade olives, and, of course, coffee from David’s Coffee at 49 Levinsky, my favorite coffee roaster.