Recipes

Dan Doherty’s Sweet Belgian Waffle Recipe

Dan Doherty is one of London’s hottest chefs. Not only does he cook up a storm at Duck & Waffle’s kitchen, but he’ll have you busting your butt in the morning to make yourself this little number – a Sweet Belgian Waffle with homemade Nutella, bananas brûlée, vanilla ice cream and peanut crunch. It’s the kind of thing that dreams are made of.

Makes two.

1. For the waffle mix, whisk together the flour, sugar, baking powder and soda, and salt in a bowl. Whisk together the buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined. The mix will be quite thick, which is perfectly normal. Store in the refrigerator.

2. To make the chocolate hazelnut spread, preheat your oven to 180°C/gas mark 4. Put the hazelnuts on a baking tray and roast until golden (approximately 5 minutes). Place in a food processor and blend until ground. Add the icing sugar, cocoa powder and drinking chocolate and blend together, then add the melted chocolate and blend for about 5 minutes. Gradually add the oil and water. To make the peanut crunch, put the sugar and water into a saucepan over a medium heat and cook until it becomes a caramel. Add the peanuts and mix well, then turn out on to a baking sheet lined with baking paper. Allow to set, then smash with the end of a rolling pin into small pieces.

3. When ready to serve, turn on your waffle iron and cook the waffles: Brush the hot waffle iron with oil and pour a ladle of batter into each mould. Spread it all around, as the mix is quite thick and won’t spread on its own. Cook until golden and cooked through, about 3 minutes. Split the bananas in half length-ways, dust with a couple of pinches of caster sugar and caramelize with a blowtorch. To serve, build up each dish with a waffle on the bottom, then a good spoonful of hazelnut spread, then the bananas and the ice cream. Finally, sprinkle with the peanut crunch.

  • Oil, for brushing
  • Half batch of waffle mix (see sub-recipe)
  • 2 bananas
  • Caster sugar, for dusting
  • 2 scoops vanilla ice cream

Waffle Mix

  • Flour
  • Sugar
  • 1 tsp. baking powder
  • 5 tsp. baking soda
  • 1 pinch salt
  • Buttermilk
  • Butter, melted
  • 1 small egg

Chocolate Hazelnut Spread

  • Hazelnuts
  • Icing sugar
  • Cocoa powder
  • Drinking chocolate
  • Plain chocolate (65% cocoa solids, melted)
  • 1 tbsp. rapeseed oil
  • Water

Peanut Crunch

  • 100g. caster sugar
  • Splash of water
  • 50g. peanuts

Daniel Doherty

Native Brit Daniel Doherty started his career while enrolled in The Royal Academy of Culinary Arts at an apprenticeship with Michelin stared 1 Lombard Street in London. Now Executive Chef at Duck & Waffle, he has since been a weekly contributor to The Independent’s “Dish of the Day,” as well as released his first cookbook, 'Duck & Waffle: Recipes and Stories'.


View the Chef's restaurant, Duck & Waffle