Beach Weekend Breakfast

If you live on the east coast, you most likely have done a beach week or weekend. Ocean City, Virginia Beach, the Outer Banks, Myrtle Beach; all have three things in common: the ocean, bad all-you-can-eat seafood buffets, and the local pancake/waffle house for when you can’t eat at the hotel breakfast bar again. Let’s focus on the waffle place. On those menus is the one dish that will keep the kids going at the beach for hours. Lots of sugar and two healthy elements so your guilt won’t be too high. This is my tribute to my memories of that place. I hope you like it.

2 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons sugar
2 tablespoons butter
1 1/2 cup milk
2 eggs
2 bananas, sliced
1/2 cup brown sugar
2 teaspoons rum (optional)
2 tablespoons butter
8 ounces hazelnut chocolate spread
1/4 cup chopped hazelnuts
1/4 cup chocolate sauce

Option: some bacon on the side would be really good.

In a bowl, mix flour, baking powder, sugar, and salt.

In a second bowl, mix milk, eggs, and melted butter.

Mix wet mixture into first bowl and combine so no flour is showing; let rest for 20 minutes.

Preheat waffle iron.

Place chopped nuts in a pan; heat on medium for 6-7 minutes (always toast your nuts!).

Heat a skillet on medium low; add the brown sugar and two tablespoons of butter; heat until butter melts, stirring so it doesn’t burn; cook for 5 minutes.

Add the bananas and cook until coated well in the sauce, about 4 minutes; add rum. Cook for 3 minutes. Set aside.

Add waffle batter to the waffle iron and cook per waffle iron directions.

Remove the waffle and plate as follows:

Add waffle to plate.
Top with hazel nut spread.
Top with banana caramel mixture.
Drizzle with chocolate sauce.
Top with hazelnuts.

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