SWITCH IT
No waffle iron? Add ladles of batter to a hot griddle pan and cook for 4-5 mins on each side, until golden.
P E A N U T B U T T E R A N D JA M ICE-CREAM WAFFLE SANDWICH Makes 4 Takes 20 mins, plus freezing Cost per serve 53p 160g plain flour 40g cornflour 2 tbsp brown sugar Ā½ tsp baking powder Ā¼ tsp bicarbonate of soda 100g unsalted butter, melted 240ml buttermilk 1 egg 4 ripe bananas, sliced and frozen, plus freshly sliced banana to serve (optional) 2 tbsp milk 114
4 tbsp peanut butter 4 tbsp strawberry jam handful strawberries, halved (optional) handful icing sugar, to dust
1 In a bowl, combine the flours, sugar, baking powder, bicarbonate of soda and Ā½ tsp salt. In a separate bowl, mix the melted butter, buttermilk and egg. Fold the wet mixture into the dry mixture, then mix until you have a smooth batter. 2 Blitz the frozen bananas and milk in bursts in food processor, scraping down the sides in between, until you have a thick, smooth ice cream. Transfer to a container and put in the freezer. 3 Heat your waffle iron. Cook the batter in batches following the instructions,
until crisp and golden. When you have 8 waffles, leave to cool for a few mins on a rack to prevent the ice cream from melting too quickly in the next step. 4 When ready to serve, spread 1 tbsp each of peanut butter and jam over 4 waffles, then spoon a quarter of the banana ice cream onto each one. Scatter with the strawberries and extra banana slices, if using. Top with another waffle. Gently press the two waffles together and dust with a little icing sugar. Serve immediately. Each sandwich contains Energy
2633kJ 634kcal 32%
Fat
Saturates
Sugars
Salt
30g 15g 41g 0.6g 43% 74% 45% 10%
of the reference intake. See page 146. Carbohydrate 84g Protein 12g Fibre 4g
