MALTED MILK BELGIAN WAFFLES

Ingredients

1 3/4 c All purpose flour
1 tb Baking powder
2 tb Malted-milk powder
2 Egg yolks
1 3/4 c Milk
1/2 c Cooking oil or melted butter
2 Egg whites
Ice cream

For the sauce:

4 sm Ripe bananas
Lemon juice
1 pt Fresh strawberries -OR- Thawed, frozen, unsweetened
strawberries
2/3 c Packed brown sugar
1/3 c Butter
2 tb Rum or orange juice
1/2 c Broken, toasted pecans

Preparation

In a large mixing bowl, stir together the flour, baking powder and
malted-milk powder. In a medium mixing bowl, beat the egg yolks.
Beat in the milk and cooking oil or shortening. Add to the flour
mixture all at once, stirring till blended but still slightly lumpy. In a
small mixer bowl, beat egg whites till stiff peaks form. Gently fold
into the egg-flour mixture, leaving a few fluffs of egg white. Do not
over mix. Bake waffles in Belgian waffle-maker or regular
waffle-maker according to manufacturer's directions. (To keep
waffles hot for serving, place in a single layer on a wire rack on a
baking sheet in a warm oven.)

Fruit-Pecan Sauce:

Peel bananas, cut in half lengthwise, then cut crosswise into
thirds. Brush with lemon juice. Halve the strawberries. In a large
skillet, heat brown sugar and butter or margarine over medium
heat till the mixture melts, stirring occasionally. Add the bananas
and strawberries; cook, uncovered, till bananas are heated
through, turning once. Stir in rum or orange juice, then the
pecans.

Serve waffles topped with ice cream and warm Fruit-Pecan
Sauce.

Note: For a quick variation, sprinkle each waffle with 1 Tbsp
chopped nuts; crumbled, crisp-cooked bacon; or chopped granola
before closing iron.