Add the ingredients to a bowl and mix until combined, but do not overmix. Overmixing will result in tough pancakes or waffles.

Preheat your waffle griddle. Add a tbsp of unsalted butter to each section when the griddle is hot.

Spoon a half-cup or a full cup of waffle batter into each section, and brush the top of the waffle gribble with melted butter or a non-stick cooking spray.

Close the lid and cook the waffles until they are cooked but not golden brown. They will finish cooking after being dunked into the French toast batter and returned to the waffle maker.

Remove the waffles from the griddle and set aside. Repeat with the remaining batter.

In a bowl, whisk together the 1 cup of heavy cream, 1 egg, 1 tbsp of light brown sugar, 1 tbsp pure vanilla extract, 1/4 tsp of ground cardamom or cinnamon(or cardamom), and salt until thoroughly combined.

Quickly dip each waffle into the batter, coating both sides. Do not soak—just a quick dip to prevent sogginess.

Cook until the waffles are golden brown.

Place the dipped waffle back onto the preheated waffle maker. Close the lid and cook until golden brown and crisp, about 2-3 minutes.

Repeat with the remaining waffles.

Warm the Nutella slightly in the microwave (10-15 seconds) or over a double boiler for easier spreading.

Place one waffle on a plate and spread a generous amount of warm Nutella over the top.

Stack a second waffle on top and spread with more Nutella.

Garnish with sliced bananas, strawberries, and chopped pecans.

Serve.