Name: Hummingbird Cake Inspired Waffles for Brunch
Total time: 30 min
Yield: 8
Ingredients: 432 g can crushed pineapple in juice (reserve half for pineapple cream); 0.5 cup vegetable oil; 3 eggs; 0.66 cup brown sugar; 1 cup self-raising flour; 1 tsp mixed spice; 0.5 tsp bicarbonate of soda; 0.75 cup mashed banana; 2 Tbsp desiccated coconut, extra to serve; 0.25 cup finely chopped pecans, extra to serve; Honey or agave syrup, to serve; Reserved pineapple; 250 g tub spreadable cream cheese; 0.25 cup icing sugar mixture

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Drain pineapple in a sieve over a bowl, use the back of a spoon to press out as much juice as you can.
Make pineapple cream; beat cream cheese and icing sugar in a bowl with a spatula until smooth and combined. Gently stir through half of the pineapple, making sure you can still see some pineapple pieces in the cream. Cover and place in the fridge while making waffles.
Beat eggs, sugar and oil in a large bowl using handheld electric beaters for 5 mins, or until slightly thickened and pale. Beat in sifted flour, bicarbonate of soda and mixed spice until smooth. Add remaining pineapple, banana, coconut and pecans and stir through until combined.
Preheat waffle maker on CLASSIC setting on low light setting if applicable. Wait for the green READY light.
Place ½ a cup of mixture into each waffle plate square. Close lid and cook for 3 minutes until puffed and golden. Remove and transfer to a plate. Repeat to make another 4 waffles.
Serve with a dollop of pineapple cream, sprinkled with extra coconut and pecans. Drizzle with honey.

Hummingbird Waffles

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