Sunday morning is always a good time to be a little indulgent when it comes to breakfast. I usually try to kick start my day in a healthy way, you know, good portion of fruit, porridge. But this morning all of that went out the window. Getting up I decided to make waffles. Okay, good start. I got my batter together and started cooking and setting the table. You know how it is, morning multitasking, similar to spinning plates.
Spotting the bananas, I remembered a dessert Mum used to make by frying the bananas in butter and sugar, then finishing with a healthy splash of brandy, flambé style.
Well as it was 9am and I was largely catering for kids I thought it best to omit the brandy!
That said the end result was mouth watering and not in the least bit healthy as I finished it of with a dash of cream (the double variety!).
The waffle recipe I use is originally a Rachel Allen recipe from her Home Cooking cookbook however, I have altered it somewhat to cater for the taste preferences in my family.
- 400g/14oz plain flour
- 2 tsp baking powder
- 2 scant tsp salt (or one decent one)
- 4 eggs
- 200g/7oz butter, melted and cooled
- 600ml/1 pint of milk
Firstly, melt the butter over a gentle heat, once melted set aside to cool for a bit. Then sift the flour and baking powder into a large bowl, add the salt and mix well. In a separate bowl, whisk the eggs, followed by the milk and cooled melted butter.
Pour the wet ingredients into the centre of the dry ingredients and whisk together until you have a smooth batter, you may need a drop of additional milk because egg sizes differ and therefore don’t always provide a consistent volume of liquid.
Heat the waffle iron. And using a ladle pour some of the mixture onto each section. However, don’t overfill as the mixture will ooze out the sides while cooking. Close the lid and cook for 4 to 5 minutes or until the waffles are golden brown.
Serve with your favourite topping, fresh berries and maple syrup are my favoured choice however, because these waffles don’t have sugar in them, savoury toppings also work very well.
As alluded to before, we had caramelised bananas and fresh cream.
This was a dessert Mum would make in two minutes and it always impressed me. As I said before she finished by splashing the pan with brandy and lighting. My version is without brandy but feel free to try with your favoured tipple (I hear dark rum is very good too)
- 2 ripe bananas
- 2 tbsp butter
- 2 tbsp soft brown sugar
- A dollop of fresh cream
Half the bananas lengthways. Melt the butter and sugar together until the sugar has dissolved. Add the banana halves, cut side down (don’t worry if the banana pieces break, they’ll still taste delicious) and cook for two minutes. Gently turn the bananas and cook for a further two minutes.
Serve with waffles and a drizzle of cream. They are also great with vanilla ice cream.