300 ml milk
1/8 tsp salt
180 g caster sugar
225 g self-raising flour
1 tsp baking powder
75 g unsalted butter, melted
2 cups cherries, pitted, quartered
cooking oil spray, to grease
200 ml thickened cream
vanilla ice-cream, to serve
- Combine eggs, milk, salt and 1 tbsp of the sugar in a large bowl and whisk until smooth. Sift in flour and baking powder, then stir. Add melted butter, then whisk until batter is smooth. Fold through ½ of the cherry.
- Spray a chargrill pan with cooking oil spray, then set over a medium heat. Ladle in ¼ of the batter and spread until 2cm thick. Cook for 4 minutes or until the top surface loses a bit of its gloss. Turn and cook for a further 3 minutes or until cooked through. Set aside and cover to keep warm. Repeat with remaining batter.
- Meanwhile, put remaining sugar in a medium saucepan over a medium heat. Cook for 5 minutes or until caramelised, then stir in remaining cherry. Cook for 1 minute, then pour in cream and reduce heat to low. Simmer for 5 minutes or until syrupy.
- Cut waffles into pieces and arrange in serving bowls. Top with vanilla ice-cream and cherry caramel sauce to serve.