Ingredients
1/2 cup whole wheat flour1/2 cup all-purpose flour2 tablespoons cornstarch1-1/2 teaspoons baking powder1/4 teaspoon salt2 large eggs, room temperature1/2 cup plus 2 tablespoons whole milk1 tablespoon canola oil1 teaspoon vanilla extractBUTTERSCOTCH SYRUP:3/4 cup sugar2 tablespoons water1 tablespoon light corn syrup1/4 cup heavy whipping cream1 tablespoon unsalted butter1 teaspoon ground cinnamon1/2 teaspoon vanilla extractDash saltTOPPINGS:1/2 cup finely chopped walnuts, toasted1/2 cup finely chopped pecans, toasted2 medium bananas, sliced1 cup sweetened whipped cream
Preparation
Grease and preheat waffle iron. Whisk together first 5 ingredients. In a separate bowl, whisk together eggs, milk, oil and vanilla until blended. Add to dry ingredients; stir just until moistened. Bake 6 waffles according to manufacturer’s directions until golden brown.
For butterscotch syrup, combine sugar, water and corn syrup in a small heavy saucepan; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute. Uncover pan; continue to boil and gently swirl pan until syrup turns a medium amber color, 3-4 minutes. Immediately remove from heat, and gradually stir in remaining syrup ingredients. Cool.
For toppings, combine walnuts and pecans. To assemble cake, place 1 waffle on a serving plate. Spoon some butterscotch syrup over it; layer with some of each of the following: banana slices, nut mixture and whipped cream. Repeat layers 4 times. Top with remaining waffle and remaining syrup; sprinkle with remaining nut mixture.
