Gastroback 42421 User Manual - Page 15

Banana pecan and caramel serves 8 waffles preparation 10 minutes cook 10 minutes Ingredients • 3 eggs • 125 g unsalted butter, melted • 56 g brown sugar and 112 g extra to sprinkle • 420 ml milk • 1 teaspoon vanilla extract • 240 g cups self-raising flour • 2 large banana, thinly sliced • 60 g chopped toasted pecans Caramel sauce • 300 ml thickened cream • 60 g butter • 169 g brown sugar Ice cream and toasted chopped pecans to serve. Method 1. Select CLASSIC setting and dial up 6 on the browning control dial. Preheat until orange light flashes up and the words HEATING disappear. 2. Whisk together the eggs, milk, butter and vanilla in a jug and set aside. 3. Combine flour and sugar in a large bowl, make a well in the centre and whisk in milk mixture to form a smooth batter. 4. Using waffle dosing cup, pour just under ½ cup of batter into each waffle square. Sprinkle 1-2 teaspoons of brown sugar over each waffle square and top with 4 slices of banana. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter, banana and sugar. 5. To make caramel sauce, combine cream, butter and brown sugar into a small saucepan. Stir over medium heat and bring to the boil, reduce to low and simmer for 2-3 minutes or until thickened. 6. To serve, top waffles with ice cream and toasted pecans; drizzle over caramel sauce. 51