Recipe: Heavenly Belgian Waffles with Ice Cream and Fruit-Pecan Sauce

HEAVENLY BELGIAN WAFFLES

FOR THE WAFFLES:
1 3/4 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons malted milk powder
2 egg yolks
1 3/4 cups milk
1/2 cup cooking oil
2 egg whites
FOR THE FRUIT PECAN SAUCE:
4 small bananas
Lemon juice
1 pint fresh strawberries
2/3 cup packed brown sugar
1/3 cup butter or margarine
2 tablespoons rum
1/2 cup toasted pecans
Ice cream (for serving)

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 overmix.

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.)

TO PREPARE THE 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, then the pecans.

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

*OPTIONAL ADDITIONS TO THE WAFFLE BATTER:
Sprinkle each waffle with 1 tablespoon chopped nuts; crumbled, crisp-cooked bacon; or chopped granola before closing iron.

Servings: 4
Source: Midwest Living Magazine, April 1991