the Sage Test Kitchen
Banana Pecan and Caramel Waffles
35 mins total time
15 mins active time
Medium
Makes 10 waffles
Ingredients
Measurements:
For the caramel sauce
1¼ cups (310 ml) whipping cream
4 tbsp (55 g) unsalted butterchopped
150 g light or dark brown sugar
For the waffles
3 eggs
430 ml milk- 9 tbsp (125 g) unsalted butter
melted and cooled
1 tsp vanilla extract
300 g self-raising flour- 100 g light or dark brown sugar
divided
2 large bananasthinly sliced, plus extra to serve
To serve
Toasted chopped pecans
Vanilla ice cream
Instructions
- 1To make the caramel sauce, combine the cream, butter and sugar in a small saucepan. Bring to a boil over medium-high heat. Reduce to medium-low and simmer for 3 minutes or until thickened.
- 2Select CLASSIC setting and dial up LIGHT/ DARK indicator dial to suit your preference.
- 3Preheat until the orange light flashes and the word HEATING disappears.
- 4Meanwhile, make the waffles, place the eggs, milk, butter and vanilla in a medium bowl and whisk until well combined.
- 5Combine the flour and half the sugar in a large bowl and make a well in the center.
- 6Whisk the egg mixture into the flour mixture to form a smooth batter.
- 7Pour just under ½ cup of batter into each waffle square. Top each square with 3 slices of banana and 1 teaspoon of the remaining sugar. Close the lid to cook.
- 8Repeat with remaining batter, bananas and sugar.
- 9Serve waffles with banana, ice cream, caramel sauce and pecans.
