Perfect Homemade Waffles (Mochi Vs. Belgian)

Quick American Waffles:‍

1. In a medium-large bowl, whisk together the flour, sugar, salt and baking powder until thoroughly combined.
2. Add the buttermilk, milk, vanilla, eggs and egg yolk and whisk until a thick batter forms.
3. While whisking, slowly stream in the butter and continue to blend until homogenous. 
4. Preheat the waffle iron. Prepare both sides of the cook surface with cooking spray. Spoon batter on the bottom until it is three-quarters full, and then gently close the iron and flip. 
5. Cook until the outside is golden brown and inside has cooked through, between 2 to 5 minutes.
6. Transfer to a plate and immediately top with a pat of butter and drizzle generously with maple syrup.

Belgian Liege Waffles:

1. Gently heat milk until it reaches 95°F.  Whisk in the yeast and let it sit at room temperature for 5 minutes. 
2. In a medium bowl, whisk together the sugar, salt, eggs and egg yolk. While whisking, stream in the melted butter.
3. In a large bowl, add the flour and make a well in the center. Pour the yeast mixture into the well, followed by the egg mixture. Gently mix by hand until a shaggy dough forms. Then knead the dough in the bowl until it is smooth, but slightly sticky.
4. Transfer to a clean work surface and shape into a ball. Grease the mixing bowl with butter before returning the dough and cover with plastic wrap.  
5. Leave at room temperature until it has doubled in size, about 1 hour.
6. Punch all the gas out of the dough. Add the pearl sugar and knead until it has evenly dispersed.
7. Depending on the size of the waffle iron, divide the dough between 6 to 12 equal pieces, and arrange them on a large cutting board (each dough should fill three-quarters of the bottom of the waffle iron). Spray a large piece of plastic wrap with cooking oil and loosely place over the dough, greased side down.  Let the dough rest for 10 minutes.
8. Preheat the waffle iron. Prepare both sides of the cook surface with cooking spray. Place one dough ball on the bottom, and firmly close the iron to help spread the dough.
9. After 20 seconds of cooking, flip the iron, and continue to cook until the waffle is deep golden brown and caramelized. 
10. Transfer to a plate, top with berries and dust with powdered sugar. Repeat with the remaining dough.

Mochi with Bananas Foster Topping (gluten-free):

1. In a large bowl, whisk the egg until it is homogenous. While constantly whisking, stream in the milk, followed by the melted butter. Add the salt, baking powder and sugar and whisk until well blended.
2. Add the sweet rice flour and whisk until a paste-like batter forms.
3. Transfer the batter to a disposable piping bag and set aside at room temperature.
4. In a large saute pan, heat the butter over medium until it is fully melted. Add the brown sugar and stir to combine. When the mixture begins to bubble, arrange the sliced bananas in one layer and cook for 1 minute. Once the bottom of the bananas have caramelized, flip each slice over with tongs, being careful not to touch the hot sugar.  Cook for another minute.
5. Season with salt, cinnamon, and vanilla extract. Remove the pan from the heat and add the rum. Carefully ignite with a long match and return to the stove.  While shaking the pan, cook over medium-high heat until the flames have died down and the mixture becomes a thick, emulsified glaze. Set aside to cool.  
6. Preheat the waffle iron. Prepare both sides of the cook surface with cooking spray. 
7. Cut the corner tip off the piping bag and starting from the center, pipe the batter in a circular motion outward leaving a 1 ½-inch border.  (Alternatively, you can use a gallon-size sealable plastic bag to pipe the batter)
8. Carefully close the iron and cook until golden brown, flipping once during the process. 
9. Transfer to a plate and top one side with a giant dollop of Chantilly cream, and place a generous spoonful of bananas foster on the other. Repeat with the remaining batter.