E
N
G
LI
S
H
WAFFles
In large bowl, combine flour, yeast, granulated sugar,
salt, nutmeg, and ginger; set aside. In medium
saucepan, place water, milk, and butter. Heat over
low heat until mixture is very warm (120 to 130 °F
[50-55 °C]), stirring frequently. Add milk mixture to
flour mixture; mix well. Add eggs; mix well. Cover with
plastic wrap. Refrigerate overnight or let stand at
room temperature at least 1 hour until batter is
light and bubbly.
Add brown sugar, bananas, and nuts; mix well.
Set preheated Waffle Baker timer to 3 minutes and 45
seconds. Spread 1 cup (235 ml) batter into top side of
Waffle Baker. Close top; start timer and rotate baker. Fill
second side of baker; rotate baker again.
When signal sounds, remove first waffle. Remove
second waffle. Repeat with remaining batter. Serve with
Toasted Macadamia Butter.
BUtteR
In small bowl, mash together butter and banana. Add
nuts; mix well.
Yield:
5 servings (1 waffle with 1
1
⁄
2
tablespoons [20 ml]
butter per serving).
Per serving:
About 710 cal, 14 g pro, 66 g carb, 45 g
total fat, 22 g sat fat, 175 mg chol, 640 mg sod.
WAFFles
2
1
⁄
2
cups (590 ml)
all-purpose flour
1 teaspoon (5 ml)
active dry yeast
1 teaspoon (5 ml)
granulated sugar
1
⁄
2
teaspoon (2 ml) salt
1
⁄
2
teaspoon (2 ml)
nutmeg
1
⁄
2
teaspoon (2 ml)
ground ginger
1
⁄
2
cup (120 ml) water
1
1
⁄
2
cups (355 ml) milk
1
⁄
2
cup (120 ml) butter or
margarine, cut up
2 eggs
2 (30 ml) tablespoons
brown sugar
1
1
⁄
3
cups (307 ml)
diced bananas
1
⁄
2
cup (120 ml) chopped
dry roasted, salted
macadamia nuts
BUtteR
1
⁄
3
cup (80 ml) softened
butter or margarine
2 tablespoons (30 ml)
diced banana
2 tablespoons (30 ml)
chopped dry roasted,
salted macadamia
nuts
Banana macadamIa
Waffles WIth toasted
macadamIa BUtter
