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hot, and then brush with just enough canola oil to coat the surface. Working in batches, pour generous ¼ cup/60 ml measures of the batter onto the hot griddle. Cook until bubbles appear on the tops and the pancakes are golden brown on the bottom, 1 to 2 minutes. Turn and cook until golden brown on the other side, about 2 minutes. Remove to a warm platter, and cover loosely with foil. (Do not stack the pancakes or they will steam and become flabby.) Repeat, adding more oil to the griddle until all the batter has been used.
6. Arrange three overlapping pancakes on each of four plates, drizzle with some of the warm blueberry sauce, and serve.

Golden Pecan Waffles with Warm Salted Caramel Sauce and Bananas
    Crispy, golden, and studded with pecans, these waffles, which are lightly sweetened, are a perfect foil for a rich dark caramel sauce with bananas. A touch of fleur de sel intensifies the flavor of the sauce, which can be prepared two days ahead.

    Makes about six 6½-in/16.5-cm waffles; serves 4 to 6
    PREP TIME:
    25 minutes, including making the caramel sauce
    START-TO-FINISH TIME:
    45 minutes
    MAKE AHEAD:
    Partially
Warm Salted Caramel Sauce
1 ½ cups/300 g sugar
¾ cup/180 ml water
⅔ cup/165 ml half-and-half
4 tbsp/55 g unsalted butter, diced
½ tsp fleur de sel
3 ripe, but not soft, bananas, cut into ½-in/12-mm slices
    Golden Pecan Waffles
1 ¾ cups/225 g all-purpose flour
4 tsp sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 eggs
2 cups/480 ml buttermilk
6 tbsp/85 g unsalted butter, melted and slightly cooled
1 cup/115 g pecans, toasted (see cooking tip ) and coarsely chopped
1. For the Warm Salted Caramel Sauce: Combine the sugar and water in a heavy, medium saucepan set over low heat, swirling the pan occasionally until the sugar dissolves. Raise the heat and boil, without stirring, until the mixture is syrupy and turns a rich golden brown, 6 to 8 minutes. Remove the pan from the heat and slowly stir in the half-and-half. Be very careful because the mixture will bubble vigorously. Whisk in the butter, and then add the fleur de sel. (The caramel sauce can be prepared 2 days ahead; cool, cover, and refrigerate. Reheat, stirring, over medium heat.) Stir in the bananas. Cover and keep warm.
2. For the Golden Pecan Waffles: Preheat a waffle iron (and, if you plan to hold the waffles until serving time, preheat the oven to 200 degrees F/95 degrees C).
3. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs and buttermilk.
4. Make a well in the dry ingredients and pour in the egg mixture, blending gently only until the ingredients are combined. Add the butter in a slow stream, continuing to blend until the butter is incorporated. Fold in the pecans.
5. Pour ½ cup/120 ml of the batter (or more, depending on the size of your waffle iron) onto the waffle iron and, using a metal spatula or table knife, spread the batter to within ½ in/12 mm of the edge. Close the cover and cook approximately 3 minutes, or until crisp and golden brown. (If your waffles aren’t crisp, even after a “ready signal” has sounded, continue to cook them, watching carefully, until crisp and golden. If not serving immediately, place the waffles in a single layer on a baking sheet in the preheated oven while you finish with the remaining batter.)
6. Serve waffles topped with several spoonfuls of the warm caramel sauce and bananas.
    COOKING TIP:
    To toast pecans, spread on a rimmed baking sheet and place in a preheated 350-degree-F/180-degree-C/gas-4 oven until fragrant and lightly browned, 6 to 8 minutes. Watch carefully so the nuts do not burn. Remove and cool.

Orange Whole-Wheat Waffles with Yogurt and Fresh Berries
    Fresh orange juice and zest add a clear, refreshing accent to these golden-brown waffles, which are prepared with a light version of whole-wheat flour. Dollops of Greek yogurt sweetened with honey and fresh seasonal berries replace the more typical