For the waffles
- 240 g flour
- 45 g raw cane sugar
- 10 g baking powder
- 1 pinch of salt
- 500 ml milk or almond milk
- 3 eggs, separated
- 80 ml corn oil
- 1 very ripe banana
- 4 tablespoons peanut butter
- 50 g dark chocolate, chocolate chips or finely chopped chocolate
To go with it
- Peanut butter
- 100 g chocolate, chocolate chips or finely chopped chocolate
- 50 ml cream
- 50 ml milk
- 25 g sugar
Mix the flour, cane sugar, baking powder and salt in a mixing bowl.
In another bowl, mix the egg yolks, milk and corn oil and stir well. Crush the banana and stir into this mixture, along with the peanut butter.
Mix the wet and dry mixtures and stir briefly.
Beat the egg whites and stir into the batter until smooth.
Finally, stir in the chocolate. Allow the dough to rest while the waffle iron heats up. Stir briefly, because the chocolate sinks to the bottom.
Place the Liège plates in your GreenPan waffle iron and use the settings button to choose Liège. Choose how light/dark you would like your waffles to be, possibly start on the lighter side and go from there if you want darker waffles. With the Texture button, choose whether you want soft or crispy waffles. Press Start. Preheating starts and as soon as your waffle iron has reached the required temperature, a signal-sound will be heard.
Cook 2 Brussels waffles each time and keep them warm in the oven at 100°C. Serve with more peanut butter and hot chocolate sauce.
For the hot chocolate sauce
Make a hot chocolate sauce by heating the milk and cream with the sugar, to just below boiling point. Put the dark chocolate in a mixing bowl and pour the warm liquid over it in portions. Stir well so that the chocolate melts.