Banoffee Pie Waffles with Rosehip Flour

Ingredients:

- 160 g BL55 refined wheat flour
- 40 g rosehip seed flour
- 1/2 packet baking powder
- 1/2 tsp cinnamon
- 1 pinch of salt
- 1/3 tsp ground nutmeg
- 1 egg
- 260 ml milk
- vanilla extract
- 55 g melted butter
- 50 g granulated sugar
- 2 packets (22 g) vanilla sugar

For the caramel sauce:

- 150 g granulated sugar
- 260 ml warm 30% heavy cream
- 1 pinch of salt

For the whipped cream:

- 200 ml cold 30% heavy cream
- 1 tbsp sifted powdered sugar

To serve:

- banana
- walnuts

Quantities listed make 6 waffles.

Mix the dry ingredients: combine the flour, baking powder, spices (cinnamon, nutmeg), and a pinch of salt. Separate the egg — mix the yolk with the milk and vanilla extract. Whip the egg white with the granulated sugar and vanilla sugar until stiff peaks form. Melt the butter. Stir the flour mixture with the milk mixture until smooth, then mix in the melted butter. Finally, gently fold in the whipped egg whites. Cook the batter in a waffle iron. Place the finished waffles on a cooling rack to prevent them from going soggy underneath.

For the caramel sauce:
Melt the sugar over low heat until fully dissolved and golden. Carefully (it will bubble up), pour in the hot cream in several additions while whisking constantly. Season with a pinch or two of salt to taste.

For the whipped cream:
Whip the well-chilled cream with the sifted powdered sugar until soft peaks form.

Serve the waffles with banana slices, whipped cream, walnut pieces, and a generous drizzle of caramel sauce.

Recipe and video: Hanna Smuczer