Elevate your breakfast or brunch with these crispy and fluffy waffles. Top them with banana, candied pecans and creamy nut butter, then pair with a glass of chilled Leopard’s Leap Sparkling Chardonnay Pinot Noir for a truly gourmet start to the day.

Serves 4

Ingredients

Waffle mixture

260 g cake flour

10 ml (2 tsp) baking powder

1.25 ml (¼ tsp) fine salt

30 ml (2 tbsp) castor sugar

2 large eggs

5 ml (1 tsp) vanilla extract

430 ml (1¾ cups) full cream milk

100 g butter, melted

Candied pecans

25 ml (5 tsp) brown sugar

2.5 ml (½ tsp) ground cinnamon

10 ml (2 tsp) water

50 g pecan nuts

To serve

150 g double cream plain yoghurt

4 small bananas, sliced

60 ml (¼ cup) almond or macadamia nut butter

honey, for drizzling (optional)

Method

Sift the flour, baking powder, salt and sugar into a mixing bowl. In a separate bowl whisk the eggs, vanilla, milk and butter together. Pour the wet ingredients into the dry ingredients and whisk until just combined. Set the bowl aside in the fridge for 30 minutes.

To prepare the candied pecans place the sugar, cinnamon and water in a small pot. Stir over low heat until the mixture starts bubbling, then add the pecans. Toss the pecans in the mixture and continue to stir for 4-5 minutes until all the liquid has evaporated. Transfer the pecans to a chopping board and set aside to cool.

Preheat the waffle iron. Add the batter and cook until the waffles have stopped steaming and are cooked through. Carefully transfer the waffles to a cooling rack and set aside while you cook the remaining batter. While the waffles are cooking roughly chop the pecans.

Arrange the waffles on serving plates and top with a generous spoonful of yoghurt. Add the banana slices and drizzle with nut butter. Sprinkle with candied pecans. For extra sweetness add a drizzle of honey. Serve immediately and with a glass of well-chilled Leopard's Leap Sparkling Chardonnay Pinot Noir!