For the waffles, sift all the dry ingredients into a large bowl. In another bowl, combine all the wet ingredients, except the egg whites, and lightly whisk. Beat the egg whites in a separate bowl until stiff peaks form. Add the wet ingredients to the dry and lightly mix until you have a batter. Don’t worry, there will still be a few small lumps. Gently fold in the beaten egg whites until just combined. (Note: This mixture can be made in advance and stored in the fridge.)To make the butterscotch sauce, melt the butter in a large, heavy-based pot. Add the sugar and allow this to cook for about 5 minutes on a medium-high heat. The sugar should be mostly dissolved and turning an amber colour. Add the cream and vanilla extract. Do be careful as this will bubble furiously and is the reason why a large pot is essential. Stir continuously as the bubbles subside. By now the mixture should be a lovely silky sauce, but continue to cook over a low heat if you feel the consistency is not right. It will thicken as it cools, too. Stir in the bourbon and salt.Heat a waffle iron and grease or spray with non-stick cooking spray. Cook the waffles until they are done. Serve the sauce warm, poured over the waffles.Makes ± 6 (depending on size of waffle iron)Extracted from Sweet by Sam Linsell (Struik Lifestyle). To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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