Warm golden-brown waffles layered with strawberries, bananas, yogurt, and a rich butterscotch sauce over the top. All the old-time fun of a banana split, for breakfast!
1 (6-oz) package butterscotch chips
⅓ cup evaporated milk
12 large marshmallows
2 cups all-purpose flour
1 teaspoon salt
8 eggs, separated
½ cup butter, melted
1½ teaspoons vanilla extract
2 cups milk
2 (8-oz) containers strawberry yogurt
2 (8-oz) containers strawberry-banana yogurt
1½ cups sliced bananas
1½ cups sliced fresh strawberries
¼ cup chopped almonds
No nutrition information available
1. Make banana split topping: In a medium saucepan over low heat, combine butterscotch chips, evaporated milk, and the marshmallows. Cook, stirring constantly, until mixture is melted and smooth. Set aside.
2. Make Belgian waffles: In a small bowl, mix the flour and salt. Set aside. In a large bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. In a separate large bowl, beat the egg yolks with an electric mixer on high speed until the yolks are lemon-colored and thick, about 5 minutes. Stir in the melted butter and vanilla. Add the flour mixture and the milk alternately to the egg yolks, beating well after each addition. Fold the egg whites into the yolk mixture.
3. Using either a stovetop or an electric Belgian waffle iron according to manufacturer's directions, make 6 waffles. Use 1¼ cups batter per waffle and cook until golden brown. Keep warm until serving.
4. To serve: Separate a waffle into 4 square sections. Place 1 square on an individual serving plate. Spoon ¼ cup strawberry yogurt over waffle and top with 2 tablespoons sliced bananas. cover with second waffle square, then add ¼ cup strawberry-banana yogurt and 2 tablespoons sliced strawberries. Cover with a third waffle square and top with 2 tablespoons each of the strawberries and the bananas. Drizzle with 3 tablespoons butterscotch sauce and sprinkle with chopped almonds. repeat with remaining ingredients to make 5 more servings. Serve immediately.