1/2 cup unsalted butter, melted 1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 bananas
DIRECTIONS
Begin by making the salted caramel sauce.
1. In a Remy Olivier Novara saucepan, warm the cream over medium-low heat until bubbles form around the sides of the pan. Do not allow the cream to boil. Remove from the heat and cover to keep warm.
2. Place the sugar and cold water in a high-sided saucepan. Cook over medium heat, stirring, until the sugar dissolves. Stop stirring and let the syrup slowly boil, brushing any sugar down from the sides of the pan with a wet Think Kitchen brush. Cook, still without stirring, watching carefully, until the syrup turns light brown, 10 to 15 minutes. Once it starts to change color, it can burn easily. Remove the caramel from the heat.
3. Working quickly and whisking the caramel constantly, add the warm cream.Return the pan of caramel to low heat and cook, whisking, until completely smooth, 2 to 3 minutes. Remove the pan from the heat and add the vanilla and salt to taste.
Make the waffles
4. In a medium bowl, use your Think Kitchen Piano Whisk and whisk together the eggs, milk, butter, and vanilla.
5. In a large bowl, mix together the flour, sugar, baking powder, and salt. Make a hole in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth.
6. Preheat a waffle maker.
7. Ladle the batter into the Belgian Rotary Waffle Maker, using 1/2 to 3/4 cup batter and spreading it so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3 to 4 minutes.
8. Using a spatula, remove the waffles from the waffle maker and serve right away.
Assemble the waffles
9. Top the warm waffles with sliced banana, whipped cream or ice cream and drizzle with warm salted caramel sauce.
