For the Waffles
1 large egg
2 tablespoons light brown sugar
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup graham cracker crumbs (about 4 full sheets)
2 teaspoons baking powder
pinch of salt
For the Sundae Toppings
ice cream
hot fudge sauce
8 Campfire® Giant Roasters or Campfire regular marshmallows, toasted
whipped cream
sprinkles
maraschino cherries
Preheat waffle iron. I used the number 5 setting on my Belgian waffle maker
In a large bowl with an electric mixer, beat egg for about 1 minute. Add brown sugar, milk, oil and vanilla and mix until thoroughly combined
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder and salt
Gradually add the dry ingredients to the wet ingredients and mix until combined and smooth. Do not overmix
Spray waffle iron with nonstick cooking spray and pour 1/4 cup of batter into the center of your waffle iron. Close the waffle iron and cook until golden brown; about 2-3 minutes. Repeat process with remaining batter
For the Sundaes
Scoop ice cream directly onto the mini waffles, top with hot fudge, a toasted Campfire® Giant Roaster, whipped cream, sprinkles and cherries
Serve immediately
Recipe by: MyBakingAddiction
This waffle recipe will make 3 large Belgian-style waffles.
This recipe can easily be doubled to feed a crowd.
