Waffles are easy to mix together and delicious with any combination of seasonal fruit or a compote. The recipe can be easily doubled if you wish to make a larger batch. You might also like to drizzle some maple syrup over the fruit and yoghurt.
Stir the passionfruit powder into the milk and set aside.
In a bowl mix together the flour, cornflour, baking powder, baking soda, salt and sugar.
In a separate bowl, whisk together the egg and sunflower oil. Whisk the wet ingredients into the dry ingredients until well mixed, then add the melted butter.
Heat a waffle iron and ladle approx. ⅓ cup of batter into the middle of waffle maker. Cook for
2-3 mins to a golden colour.
Ideally, eat waffles as they are cooked, but they can be kept on a rack in 100°C oven until all the
batter is used up.
Peel and slice the bananas, mix with scooped out flesh of the passionfruit and serve on the waffles with a dollop of coconut yoghurt and scatter with some of the coconut chips.
1 tablespoon Fresh As passionfruit
¾ cup milk
¾ cup plain flour
¼ cup cornflour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar
¼ cup sunflower oil
2 tablespoons (20g) melted butter
Raglan Coconut Yoghurt
¼ cup toasted coconut chips