These waffles make the perfect breakfast. They also make a great dessert. You could serve them alongside some vanilla ice cream for a great treat. My recipe for those Belgian waffles is inspired by the one from The Recipe Critic. I only prepared half her recipe, however because I needed a small batch which yielded 12 mini waffles, enough to feed three people. I also added vanilla and lime zest to the mix.
In a separate bowl, beat the egg white until soft peaks form
Carefully fold into the batter. Make sure not to mix too much so as not to deflate the batter
Let stand for about 15 minutes to allow the flavors to develop
Using a ladle, pour the batter in a hot waffle maker. I use a cast-iron waffle maker but an electrical one should work the same. Cook until golden brown
For the caramelized bananas
Cut the banana into thick pieces
In a skillet, melt the butter
Add the bananas and cook until golden on both sides
Add the cinnamon and rapadou (or sugar)
Let caramelize
Once your bananas are caramelized, turn off the heat
Pour some dark rum over the mixture
Carefully light it up with a long match
Let it flambee until the flames die down
Serve with your waffles
Notes
Our homegrown bananas are not as firm as your regular bananas. They turned into a delightful puree when I cooked them down in the butter and sugar mixture. Your results might be different with a different banana variety with a firmer flesh.I used our local rapadou in lieu of sugar but this recipe will be as equally delicious with packed brown sugar.