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1. First, put the butter in a small saucepan and melt over a low heat and set aside to cool.
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2. Chop the fruit that you are going to serve on top of your waffles into large chunks.
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3.Peel and mash the banana using a fork. Don't worry if there are a few lumps left - it doesn't need to be a fine puree.
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4. In a separate mixing bowl whisk the egg and milk. Then sift in the flour and baking powder. Add the salt, sugar, and dry spices. Whisk again to combine the ingredients.
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5.Add the mashed bananas and whisk again until they are evenly mixed into the mixture.
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6. Stir in the butter very gently. This is important, if you over-stir the butter it will lose its silkiness and your waffles will come out a bit stiff.
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7. Heat a knob of butter in your griddle pan over a high heat. The butter needs to be hot and bubbling when the mixture first hits it to make sure the waffles are brown and crisp on the outside. Using a ladle spoon the batter into the pan. You should be able to get two large waffles out of one pan.
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8. Turn the head down to a medium level and allow the waffles to cook for 5-6 mins. Check that they're not burning by lifting up an edge with a spatula and checking the colour. After 5 mins or if they look like they're brown enough, gently flip them over with a spatula. Cook for another 5-6 minutes on the other side. Turn over once more and cook on the other side for one more minute.
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9.Place on a plate and drizzle generously with honey. I'm not sure what kind of honey I used. It's a local variety that comes in a big bottle but it's in Thai so I can't read it! But any clear runny kind will do. Next carefully place your fruit and serve with a small pot of coconut yoghurt.
