Belgian Waffles with Mascarpone and Honey

  • Active Time 25m
  • Total Time 1h 35m

Serves 6

True traditional Belgian waffles are leavened with yeast, not baking powder. The rich creamy flavor of mascarpone cheese and earthy sweetness of honey complement the crisp yeasty flavor of these light and airy waffles.

ingredients

  • 2 cups lukewarm whole milk (105-115 degrees F)
  • 2 tablespoons honey
  • 1 teaspoons dry-active yeast
  • 1/4 cup mascarpone cheese
  • 2 cups all-purpose flour
  • 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 1/4 cup (1/2 stick) melted butter
  • 3 large egg whites
  • Additional mascarpone, whipped
  • Additional warm honey
  • Fresh berries

directions

Mix the first 3 ingredients in a medium bowl to blend. Let stand until foamy, about 10 minutes. Mix in the mascarpone cheese. Mix the flour, cardamom and salt in a large bowl. Add the yeast mixture; stir to blend. Fold in the melted butter. Cover and chill at least 1 hour or overnight.

Preheat the oven to 200 degrees F. Preheat a Belgian waffle iron according to manufacturer's instructions. Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Fold the egg whites into the batter. Spoon 1 cup batter onto the iron; spread with spatula. Cover and cook until golden and cooked through, about 4 minutes. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat, making 6 waffles total.

Place the waffles on plates. Top with additional mascarpone cheese and warm honey.

Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4422

nutrition information per serving

324 calories; 13g total fat; 38mg cholesterol; 460mg sodium; 42g carbohydrates; 1g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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