Preheat waffle iron. I used the number 5 setting on my Belgian waffle maker.
In a large bowl with an electric mixer, beat egg for about 1 minute. Add brown sugar, milk, oil and vanilla and mix until thoroughly combined.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients and mix until combined and smooth. Do not overmix.
Spray waffle iron with nonstick cooking spray and pour 1/4 cup of batter into the center of your waffle iron. Close the waffle iron and cook until golden brown; about 2-3 minutes. Repeat process with remaining batter.
For the Sundaes
Scoop ice cream directly onto the mini waffles, top with hot fudge, a toasted Campfire® Giant Roaster, whipped cream, sprinkles and cherries. Serve immediately.
Notes
This waffle recipe will make 3 large Belgian-style waffles.
This recipe can easily be doubled to feed a crowd.