Banana-Cardamom Sel Roti Waffles with Honey Yoghurt

Method

1. Mix the rice flour, sugar, baking powder, salt and cardamom in a bowl. In another bowl, mash the banana finely and whisk in the egg, milk and three-quarters of the melted ghee, then pour onto the dry ingredients and whisk gently into a thick pancake-like batter. Don't overmix. Let it rest for 15 min.

   Add in this stepRice flour (fine, dry) 100 gSugar 20 gBaking powder 1 tspSalt 1 pinchGround cardamom ¼ tspRipe banana (for the batter) ½Eggs 1Milk 90 mlGhee or melted butter 1⅛ tbsp

2. Stir half the honey into the Greek yoghurt until smooth and keep it in the fridge.

   Add in this stepGreek yoghurt 160 gHoney 1 tbsp

3. Preheat the waffle iron for 5 min and brush both plates thinly with the remaining ghee. Rice-flour batter sticks easily, so don't skip this.

   Add in this stepGhee or melted butter 0.4 tbsp

4. Ladle batter into the centre of the iron, spreading to 2 cm from the edge, close and cook for 5 min, until it has almost stopped steaming and is deep golden. Opening too early tears it, so be patient. Make 2 waffles and set them on a rack so the bottoms stay crisp.

5. Slice the topping banana diagonally 1 cm thick and roughly chop the pistachios. Toast the pistachios in a dry pan on medium heat heat for 2 min until fragrant and set aside.

   Add in this stepPistachios, unsalted 20 gBanana (for topping) 1

   medium heat

6. Put a warm waffle on each plate, spoon over plenty of honey yoghurt, add the banana, drizzle with the remaining honey and scatter with pistachios.

   Add in this stepHoney 1 tbsp