lingonberry and mascarpone waffles

brian’s favorite weekend breakfast is waffles or pancakes with lingonberry jam and mascarpone cheese. i don’t blame him, it is quite amazing. i remember a breakfast my mom used to make on christmas morning that was similar to this. we would get thick slices of challah, cut a pocket into the top, and stuff it with cream cheese and leftover cranberry sauce. then we would dip it into egg batter and fry it up like french toast. it was AMAZING. the tart berries and cold cream cheese were wonderful with the crispy sweet bread.

our lingonberry and mascarpone topping is a tribute to that christmas breakfast.

i’ve come to recognize that my blood sugar gets a little topsy-turvy if i don’t eat a significant amount of protein in the morning, so i’ve added protein powder to my pancake/waffle batter lately to give me a little boost. it is undetectable once cooked. i plan on making this recipe for family this thanksgiving and christmas. last year brian’s family really enjoyed the pancakes we had, so i’m sure this will be just as popular!tips: we get our lingonberry jam from ikea. it can also be found at most specialty food stores, such as fresh market, whole foods, etc. cranberry dressing would work well if you can’t get a hold of the lingonberry.

cream cheese or clotted cream can be used in place of mascarpone if you can’t find that, either. just remember that warming up the mascarpone (or whatever you are using) is best when warm in the oven. believe me.just keep in mind, this recipe does not multiply well. if you choose to double it, decrease the eggs by one. just trust me on this one. also note that bob’s red mill almond meal makes for a slightly more dense waffle or pancake, so i usually use trader joe’s brand, or i make my own by grinding almonds up in the food processor.

if you don’t have a waffle maker, you can fry this batter up as pancakes instead. no biggie.

lingonberry and mascarpone waffles

serves 2

dry ingredients:

1 scoop (2 tbsp) whey protein powder or coconut flour

1/4 cup almond meal

1/2 tsp baking soda

1/4 tsp salt

wet ingredients:

3 small eggs, or 2 medium eggs

1 tbsp oil

1 tbsp vanilla

1/2 tsp almond extract

topping:

few tbsp lingonberry jam

few tbsp mascarpone cheese

method: plug in and heat waffle maker.

place mascarpone or cream cheese in an oven proof ramekin or other small dish. place in oven at 200f while the rest of your recipe is prepared.

mix all wet ingredients together.

separately, mix all dry ingredients together.

combine wet and dry. allow to thicken for a minute or 2.

pour batter into waffle maker and cook for 2 minutes. gently remove waffles from waffle maker and serve with toppings. done!

for pancakes, follow the same instructions but pour into hot skillet. cook pancakes for a minute on each side.

the nutritional analysis for one serving with one tbsp each of the toppings is as follows:

345 cals, 23 g protein, 12 carbs

not bad at all for a sweet breakfast!

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24 thoughts on “lingonberry and mascarpone waffles

    • jane! thank you so much for the feature!
      i’ve been following FoodPress.com pretty closely since the release. congrats on the new site!

  1. Pingback: lingonberry and mascarpone waffles (via Eat the cookie!) « Stellalunatic's Blog

  2. I absolutely love the lingonberry jam from IKEA, but I tend to use it mostly on their (equally delicious) Swedish meatballs. I’m definitely going to give this recipe a try!

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    • raymund-
      we get lingonberry preserves from ikea, but i realize that ikea isn’t exactly in everyone’s neck of the woods.. lingonberries taste tart, very much like cranberries or sour cherries. they are generally sweetened when they are made into jam. a good substitute would be good quality cranberry preserves.
      thanks for stopping by!

    • thanks for saying so, kat! i am still learning, and very self critical. and know, this was one of a line of 25 or so. thank god for big memory cards.

  4. Pingback: valentine’s day recipe “round-up” « Eat the cookie!

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