I am continuing to work my way through the various combinations of waffle batters, mix-ins, and toppings in the Breakfast Bible. Today I decided to try the "classic" batter with coconut and macadamia nuts mixed in. And, since we still have a surplus of mascarpone, I decided to top it with that (and a bit of maple syrup). It made for a very nice combo! Although I've scaled up the inclusions here as I didn't feel like 1 Tbsp. each of the nuts and coconut was sufficient.

Coconut-Macadamia Waffles with Lemon Mascarpone

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 190g all-purpose flour¹
• 3 Tbsp. sugar
• 2 Tbsp. unsweetened dried shredded coconut
• 2 Tbsp. chopped macadamia nuts
• 1/8 tsp. coarse sea salt, ground
• 1 Tbsp. baking powder
• 1 1/2 c. milk
• 2 large eggs
• 1/4 c. unsalted butter, melted
• 1 tsp. vanilla extract
• 150g mascarpone
• 2 tsp. grated lemon zest
• 1 Tbsp. vanilla sugar
• maple syrup, to serve (optional)

Directions

1. Preheat your waffle iron.
2. Combine the flour, sugar, coconut, macadamia nuts, and salt.
3. Sift in the baking powder and mix to combine.
4. Beat the eggs with the milk.
5. Add the butter to the milk mixture and mix in the vanilla.
6. Pour the wet ingredients into the dry and stir to combine.
7. Pour one portion of batter into the waffle iron and cook according to manufacturer directions. Repeat with remaining batter.
8. Meanwhile, mix the lemon zest and vanilla sugar into the mascarpone and stir to combine.
9. Serve the waffles topped with mascarpone and maple syrup (if using).

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¹ I don't have any all-purpose flour right now, so I just used 120g of bread flour mixed with 70g of pastry flour. ^Back